Young cabbage is a real star in the summer season. It is delicate, juicy and very fresh. Just a few additions to quickly turn it into a light, homemade salad – perfect for dinner. It not only tastes great, but also supports digestion. It provides dietary fiber and supplements vitamin deficiencies. Works for chops, baked potatoes, fish or grilled dishes. And best of all, it is done quickly – just a moment of cutting and mixing is enough to appear on the table a delicious seasonal accessory.
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Ingredients:
- The head of young cabbage,
- 2 young carrots,
- red onion,
- 2-3 branches of parsley,
- 2-3 tablespoons of mayonnaise,
- 2 tablespoons of thick natural yogurt,
- 2 tablespoons of lemon juice,
- a pinch of powdered sugar,
- Salt, freshly ground pepper (to taste).
Method of performance:
Remove the external, damaged leaves from the cabbage (if necessary) and hard depth. Chop the rest of the vegetables. Transfer to a large bowl.
Peel and grate the carrots on thick mesh. Peel and cut the onion finely. Chop parsley. Add vegetables to a bowl with cabbage.
In a separate dish, mix mayonnaise, yogurt and lemon juice. Add powdered sugar. Combine the sauce with vegetables (mix briefly).
Season the salad to taste with salt and pepper (mix again). Set aside in the fridge for at least an hour to make the flavors bite.
Source: NowowoPuje.pl
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