A fresh take on tricolore cabbage salad: Easy recipe inside

A lunch salad is an inseparable element of the main course, but it can have different flavor variations depending on the side dishes it is served with. My version of the cabbage salad recipe combines two types of cabbage and carrots, with the taste enhanced by a simple, quick-to-make dressing.

This salad, a vegetable side dish for lunch, is made from raw vegetables. The famous salad bar also offers several salads to choose from. They often rely on seasonal products, but some recipes also include pickled vegetables. When experimenting with colors, one can create a true culinary masterpiece, such as the tricolore salad.

The recipe is simple. You only need to prepare half a small head of red cabbage and white cabbage. Peel the outer leaves and cut into strips. Peel two medium carrots and grate them on a coarse grater. Drizzle the mix with juice from half a lemon and stir. You can also knead everything with your hands so the vegetable strips soften. Don't forget the dressing: a light yogurt dressing fits perfectly here. Mix the ingredients thoroughly, add them to the vegetables, and mix everything again.

Ingredients for the dressing:

      
• 7 oz of natural yogurt
• 2 teaspoons of honey
• 2 teaspoons of Dijon mustard
• Salt and pepper to taste

The ready salad should marinate a bit, but it doesn't need to sit in the fridge for several hours. It's best served and eaten on the same day. It pairs wonderfully with potatoes, pork chops, buckwheat, and braised beef. It's worth experimenting and serving it, for instance, with a Fish and chips set. In that case, adding a teaspoon of chopped capers to the dressing will balance the sweetness of the carrots in the basic version.