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Fall Vegetable Salad With Caraway Vinaigrette


Once you've dressed this cabbage and root-vegetable salad from Herbsaint in New Orleans, reserve the remaining buttermilk-based vinaigrette for later use. It makes a great dip for chips and crudités.

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Fall Vegetable Salad With Caraway Vinaigrette 1 Picture


  • For the Vinaigrette:
  • 3 cups mayonnaise
  • 2/3 cup buttermilk
  • 2/3 cup apple cider vinegar
  • 1 tablespoon Colman's mustard powder
  • 1 teaspoon cayenne
  • 2 tablespoons toasted and ground caraway seeds
  • 2 cups thinly sliced green onions
  • Salt
  • Freshly ground black pepper
  • For the Salad:
  • 3 small carrots, peeled and cut into 1-inch pieces
  • 3 small turnips, cut into 1/3-inch half moons
  • 3 radishes, quartered
  • 1 head savoy cabbage, cut into 1/2-inch ribbons
  • 3 cups (1/2-inch) bread cubes, preferably focaccia
  • Olive oil
  • Salt


Adapted from


Step 1

Preheat oven to 350 degrees.

Make Vinaigrette:
In a bowl, thoroughly mix all ingredients and season with salt and pepper to taste.

Toss vegetables in a large bowl with 1 cup vinaigrette. Let marinate while making croutons.

Make Croutons:
Toss bread with olive oil and salt and place on a baking sheet lined with parchment paper. Place sheet in oven and toast bread until crisp, 8-10 minutes. Let cool 5 minutes.

Toss croutons with marinated vegetables. Dress with additional vinaigrette if desired. (Remaining vinaigrette will keep in a covered container up to 1 week in the refrigerator.)

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