A fresh take on Olivier salad with green peas emerges as a vibrant alternative: a salad featuring young cabbage and shrimp. This idea comes from a chef who leads the kitchen at Champ Bistro in Moscow, who explained the concept to socialbites.ca. The suggestion centers on balancing crisp cabbage with the delicate sweetness of shrimp, all brought together by a yogurt and herb dressing that brightens the dish without relying on mayonnaise. It’s a practical option for holiday gatherings or any meal where a lighter, more refreshing salad is welcome without sacrificing flavor.
According to the chef, the combination of fresh cabbage, tender shrimp, yogurt, and a herbaceous sauce offers a satisfying alternative to traditional mayonnaise-based New Year’s salads. The ingredients are straightforward and familiar, making it easy to prepare enough for a crowd. The result is a dish that feels festive yet not heavy, allowing guests to enjoy a full plate without that familiar heaviness after a big meal. The approach emphasizes simplicity, while still delivering a memorable, bright profile that pairs well with a range of main courses.
The culinary team recommends starting with kale as a base to add texture and color.
Start by preparing four thick slices of cabbage, each about 2 centimeters wide. Cut so the leaves stay attached to the stem, then blanch in salted boiling water for four to six minutes. Afterward, spread the cabbage on a baking sheet, brush it with a light layer of butter, season to taste, and roast at 180 degrees Celsius for ten to twelve minutes. This step helps deepen the cabbage’s sweetness while maintaining a slight bite that contrasts nicely with the shrimp and the creamy sauce.
The yogurt sauce is built with aromatic herbs to keep the dish vibrant. Gather yogurt, basil, tarragon, dill, spinach, garlic, capers, lemon juice, salt, and a touch of sugar. All the greens should be finely chopped, then blended with the yogurt to achieve a smooth, herb-forward cream. Taste the mixture, adjusting salt and a squeeze of fresh lemon to brighten the flavor. The result is a versatile dressing that can be adjusted for acidity and herb intensity, ensuring it complements rather than overpowers the shrimp and cabbage.
With the sauce ready, the next step is to assemble the salad. The yogurt-herb cream is spread across a flat serving plate, followed by a layer of the prepared cabbage. The shrimp are cut into bite-sized pieces and arranged atop the cabbage, allowing each piece to catch the creamy sauce. A sprinkle of sun-dried tomatoes adds a touch of sweetness and a pop of color, while a final drizzle of olive oil unifies the flavors. Fresh herbs, added as a garnish if desired, bring a fragrant lift that makes the dish feel special and restaurant-worthy even in a home kitchen.
In summary, this dish provides a refreshing, lighter alternative to the classic Olivier salad. It uses simple, familiar ingredients and a yogurt-based sauce that enhances rather than hides the flavors of shrimp and cabbage. The preparation steps emphasize both texture and brightness, resulting in a dish that can be served as part of a New Year spread or as a standalone fresh course on any festive table. While the original concept originates from Moscow chefs, this version adapts well to families and guests in Canada and the United States who are looking for a satisfying, lighter option that still feels celebratory.