Rainbow Salad
Over a year ago
3,278 views
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
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Great for a summers day and the kids love the colours...and it's healthy!
Method
-
1
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.
Chef's 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.
Similar Recipes
View all similar
Comments (0)