Snow White Salad Recipe

4.29 from 7 votes

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I bet you’ve never had a famous salad named after you 😌! Well, same, cause me neither. Although this traditional Bulgarian salad shares the same name as mine, it is mostly due to the fact that the name means “Snow White” in English and perfectly describes the beautiful, creamy, white texture of this spread. When it comes to me, my parents were apparently unwittingly prepping me for a life in snowy ❄️ Canada. LOL!

Despite being called Snow White Salad, this is actually more of a spread or dip rather than a traditional salad. In Bulgaria 🇧🇬, this popular dip is called “Sux Tarator” or “Snezhanka” and it is served with almost everything!

Why You’ll Love Snow White Salad Recipe

Similar in taste and texture to Tzatziki, this Snow White Salad is the perfect spread for any occasion. It consists of strained yogurt, salt, pickles, dill, garlic and a drizzle of olive oil, so we’re talking probiotics and lots of protein 💪.

Not only is this spread the perfect combination of creamy, crunchy, and tart, but you can enjoy it in so many different ways. Spread it on some freshly baked bread 🥖 or a nice warm pita, serve it alongside chicken, veggies or fish, or use it to make my Zucchini Egg Roll for the perfect protein-packed meal. The best part is you can store this spread in the fridge for up to a week and use it to elevate any basic weekday meal.

How to Prepare Snow White Salad Recipe

🌙 Place yogurt in cheesecloth, tie it up and let it drain over a sieve in a bowl overnight. You can tie it to the sink faucet for drainage.

💦 Allow the yogurt to drain until it becomes super thick. It should resemble the texture and taste of cream cheese by the next morning.

☀️ Then in the morning, mix the thick strained yogurt with salt, pickles, dill, and garlic in a bowl.

🫒 Enjoy the dip by topping it with crushed walnuts, olive oil, and olives.

Nonna’s Tip

You can save time by using thick Greek yogurt, or Labneh, instead of making the filling from scratch.

Snow White Salad Recipe

Snow White Salad Variations and Substitutions

This simple recipe for snow white salad (snezhanka) is delicious as is, but you can certainly feel free to mix and match these variations based on your preferences and dietary needs!

  1. Experiment with various types of 🫒 olives, such as Kalamata, green olives, or stuffed olives.
  2. You could substitute olive oil with other flavorful oils such as walnut oil, 🥑 avocado oil, or truffle oil for a different flavor profile.
  3. Instead of crushed walnuts, use almonds, pistachios, or pine nuts.
  4. Try different types of pickles or pickled vegetables in your snezhanka, such as dill pickles, and bread-and-butter pickles, or you could even use pickled 🧅 onions.
  5. Besides dill, you can incorporate other 🌿 herbs like parsley, chives, or mint, depending on what you like or have on hand.

Similar Recipes

Best Served With

  • Warmed pita bread or crispy pita chips
  • Other dips and spreads like hummus, olive tapenade, or whipped feta
  • Some roasted vegetables, such as zucchini, eggplant, or cherry tomatoes
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03/19/2024 03:06 pm GMT

Common Questions

How do I store the snow white salad?

You can store it in the fridge in a glass Tupperware with the lid on as it will stay fresh for 5-7 days.

What type of salt do you use?

I use Redmond Real Salt. Please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste, so please always taste and adjust as you cook.

How long should I let the yogurt drain?

Let the yogurt drain until it becomes super thick, resembling the texture and taste of cream cheese, usually overnight.

What types of pickles work well in this dip?

I like to use dill pickles, but you could try other pickles such as bread-and-butter pickles, or pickled onions, depending on your taste.

Snow White Salad Recipe

Snow White Salad (Snezhanka) Recipe

Similar in taste and texture to Tzatziki, this Snow White Salad is the perfect spread for any occasion. It consists of strained yogurt, salt, pickles, dill, garlic and a drizzle of olive oil, so we're talking probiotics and lots of protein 💪.
4.29 from 7 votes
Course: Appetizer, Side Dish
Cuisine: Bulgarian
Servings: 4
Author: The Modern Nonna
Prep Time: 20 minutes

Ingredients 

  • 1 tub plain yogurt, strained overnight in a cheesecloth so it thickens (725 grams)
  • pinch of salt
  • 5 large diced dill pickles, or grated cucumber
  • ¼ cup dill, freshly chopped
  • 2 garlic cloves, minced
  • drizzle of olive oil
  • crushed walnuts, optional

Instructions 

  • Add yogurt to a cheesecloth, tie it up and let it drain overnight.
  • NOTE: You can let it drain over a sieve that sits on top of a bowl, but we like to tie the cheesecloth to the sink faucet and let it drain into the sink overnight. You can also buy thick Greek yogurt and skip this step.
  • The strained yogurt should be super thick and taste like cream cheese the following morning.
  • Add the strained yogurt to a bowl with salt, pickles, dill, and garlic. Mix well and enjoy with crushed walnuts, olive oil, and olives on top.
  • You can store it in the fridge in a glass Tupperware with the lid on as it will stay fresh for 5-7 days.

Video

Nutrition

Calories: 124kcal, Carbohydrates: 11g, Protein: 7g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 742mg, Potassium: 400mg, Fiber: 1g, Sugar: 10g, Vitamin A: 555IU, Vitamin C: 6mg, Calcium: 272mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish
Cuisine: Bulgarian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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