Snowy Day Low Fat Salad (Printable)

Crisp napa cabbage and citrus combine with a light dressing for a refreshing low fat salad.

# List of ingredients:

→ Vegetables

01 - 2 cups shredded napa cabbage
02 - 1 cup julienned carrots
03 - 1 cup thinly sliced fennel bulb
04 - 1 small apple, cored and thinly sliced

→ Fruit

05 - 1 medium orange, peeled and segmented

→ Dressing

06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon orange juice
08 - 1 teaspoon Dijon mustard
09 - 1 tablespoon honey (or maple syrup for vegan option)
10 - 2 tablespoons plain low-fat yogurt (or plant-based yogurt for vegan option)
11 - 1 tablespoon chopped fresh dill
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons toasted sliced almonds (optional)

# Steps:

01 - In a large salad bowl, mix together the napa cabbage, carrots, fennel, apple slices, and orange segments.
02 - In a small bowl, whisk lemon juice, orange juice, Dijon mustard, honey, yogurt, dill, salt, and pepper until smooth and well incorporated.
03 - Pour the dressing over the salad ingredients and toss gently to evenly coat all components.
04 - Optionally sprinkle toasted sliced almonds over the salad just before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can make it even when you're too tired to turn on the oven.
  • The dressing is tangy and slightly sweet, coating everything without weighing it down—this is what finally made me stop drowning salads in oil.
  • Winter vegetables are at their best right now, crisp and sweet, and this recipe lets them shine instead of hiding under heavy toppings.
02 -
  • Don't dress this salad more than 15 minutes before eating it, or the delicate vegetables will start to wilt and lose their snap—this is a salad you make right before people sit down.
  • Slice everything as thin as you can manage; the thinness is what makes the dressing cling properly and the vegetables feel light instead of chunky.
03 -
  • Use a mandoline or vegetable peeler to get your vegetables thin enough; it's faster than a knife and more consistent, which changes how the salad feels on your tongue.
  • Toast your own almonds in a dry pan for 3-4 minutes if you have time—shop-bought toasted almonds are fine, but homemade toasted almonds taste so much more alive.

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