“I never bring a green salad to parties because they always wilt so fast and lose their crunch. This chilled overnight and was just perfect the next day! People kept asking for the dressing recipe too. It’s a keeper.”

Instructions:
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, fresh dill, fresh parsley, garlic powder, onion powder, and celery salt. Taste the dressing and add more lemon juice if you prefer a tangier flavor. Season to taste with Kosher salt and freshly ground black pepper.
Combine Salad Ingredients: Add the finely shredded Savoy cabbage, corn kernels (thawed if frozen), and peas (thawed if frozen) to the bowl with the dressing.
Toss & Chill: Toss all the ingredients gently to ensure the cabbage, corn, and peas are thoroughly coated with the creamy dressing. Cover the bowl and chill the salad in the refrigerator until ready to serve. This allows the flavors to meld and the salad to become even more refreshing.