Rainbow Salad Recipe at MyDish

Rainbow Salad

3 stars based on 1 reviews Rate this Recipe

Method

  • 1. Shred up the cabbage in to fine pieces.

  • 2. Mix together the cabbage, carrot and peppers in a plastic or glass salad bowl and add the lemon juice and stir.

  • 3. Now add the yoghurt and stir again until all the yoghurt is evenly distributed.

  • 4. Now serve immediately or alternatively the salad may be kept in the fridge for a few days until needed.

    • Tips

    • This salad is ideal if you are having friends over in a few days time but do not want to leave all the cooking an preparation the last moment. It will keep well for 4 or 5 days in the fridge.

      If you are planning to keep the salad for a few days in the fridge it would be advisable to cover the bowl with cling film to preserve the moisture and keep it fresher.

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    Ingredients

    • 150g red cabbage
    • 150g white cabbage
    • 60g carrot - grated
    • 50g green pepper - finely sliced
    • ½ juice of lemon (presh if possible)
    • 150ml natural yoghurt

    By Views 1918  Added Mon Mar 30 2009


    Great for a summers day and the kids love the colours...and it's healthy!

     

    My mum always made this for us when we were having a BBQ. It goes well with meat, is light and tastey and is basicall an interesting twist on the good old faithful coleslaw. Read More