Layered Vegetable Salad

Layered Vegetable Salad

Yield: Makes 4 servings


  • 4 cups thinly sliced Napa cabbage (3⁄4 lb.)
  • 2 cups thinly sliced red onions (2 large)
  • 11⁄2 cups chopped yellow bell peppers (2 medium)
  • 1 pkg. (10 oz.) frozen peas
  • 1⁄2 cup plain yogurt
  • 1⁄2 cup mayonnaise
  • 1 Tbsp. drained bottled capers, minced
  • 3⁄4 tsp. fresh thyme leaves, minced
  • Salt and pepper to taste


1. Soak sliced red onions in cold water to cover for 10 minutes; drain and pat dry.

2. Cook frozen peas in boiling salted water for 1 minute; drain and pat dry.

3. In a large glass bowl, make separate layers with the cabbage, the onions, the bell peppers, and the peas.

4. In a bowl, whisk together the yogurt, mayonnaise, capers, and thyme. Add salt and pepper to taste.

5. Pour the dressing over the peas, spreading it evenly. Cover the salad and chill for 6 hours. Salad may be prepared one day in advance. Combine salad just before serving.


Equipment needed: Measuring cups and spoons Knife, Bowls, Colander, Saucepan with lid Whisk

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