Kebab salad secrets: Upgrade your barbecue side dish

Salads don't have to be boring and repetitive. When they catch the eye with colors and please the palate with good flavor combinations, they stop serving merely as a background. A friend of mine who works at a kebab stand known for its exceptional salad, which has even surpassed the popularity of artisan meat, shared this recipe with me. Some people even come with their own containers just to buy the kebab salad to go.

In many places, the salad served with kebabs is simply shredded cabbage. However, you can enhance its flavor further, creating a unique composition. Crunchy bell peppers and cucumbers, juicy cherry tomatoes, a bit of red onion, and a simple dressing with mayonnaise, yogurt, and dill make the perfect combination.

Kebab salad is somewhat similar to the beloved coleslaw. However, thanks to more ingredients, it has many more flavors to discover. Since I found this recipe, I make it every time friends come over for a barbecue or when I don't know what to add to cutlets instead of the slightly overused mizeria. It's tasty and healthy because it encourages eating vegetables.

Ingredients:

                      
• 1/3 head of white cabbage (or a mix of white and red cabbage)
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1/2 green bell pepper
• 2 small pickling cucumbers
• a few cherry tomatoes
• 1 red onion
• half a bunch of dill
• 3 tablespoons mayonnaise
• 3 tablespoons Greek yogurt
• 1 tablespoon vinegar
• salt and pepper to taste

Preparation:

1. Shred the cabbage and place it in a bowl. Sprinkle it with salt, add vinegar, and mix thoroughly. This will soften the cabbage.
2. Cut the bell peppers into strips, slice the cucumbers, quarter the cherry tomatoes, and slice the onion into thin wedges.
3. Add the chopped vegetables to the bowl with the cabbage.
4. Add the chopped dill to the vegetables and the mayonnaise, yogurt, and seasonings. Mix everything thoroughly.
5. Refrigerate for at least an hour to allow the flavors to meld.