Thursday, November 24, 2016

Cabbage, Carrots, Apple and Greek Yogurt Salad

It is not difficult to combine classic winter salad ingredients, such as cabbage, carrot and celery, with Greek yogurt and utilize as much as possible in order to achieve a rich and very tasty salad!
This salad will beautify our Sunday dinner table or a festive buffet!


3 cups white cabbage, chopped
1 cup red cabbage, chopped
1 cup grated carrot, grated
1 large green apple, peeled and cut into small cubes
4 tablespoons chopped celery (the tender leaves only)
1 green onion, finely chopped, white only
3 tablespoons extra virgin olive oil
1 tsp of vinegar
Salt and freshly ground white pepper

200 grams Greek yogurt
150 grams Mayonnaise
1 tsp spicy mustard (optional)

3-4 sprigs parsley
½ cup pomegranate seeds


Chop the cabbage and put in a bowl.
Grate carrot, squeeze well and add to the cabbage.
Chop the onions and celery. Wash the apple, peel and cut into cubes.
Mix all ingredients.


In another bowl mix yogurt, mayonnaise and mustard. Add salt, olive oil and vinegar and stir well, until becomes creamy.

Pour the ⅔ of the yogurt over the chopped vegetables and stir well to cover. Refrigerate the remaining yogurt mixture.

Put the salad into a cake form, covered with plastic wrap. Refrigerate for two hours.

Before serving turn the form carefully upside down on a platter and remove the plastic wrap.

Pour over the salad the remaining yogurt mixture and decorate with pomegranate seeds and parsley sprigs.


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