At a glance
This vibrant, no-cook salad comes together in just 15 minutes by shredding red and white cabbage, grating carrot, and slicing leek, then tossing everything with a creamy yogurt-mustard dressing. It's a quick way to pack color, crunch, and fresh flavors into a gluten-free, vegetarian meal that feels totally luxurious.
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The vegetables
Shred the cabbage, grate the carrot and slice the leek into half-moons. Mix everything together, season with salt and pepper, and pour over the dressing.
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The dressing
Make it by mixing yoghurt, mustard, oil and lemon juice. Finally, add chopped herbs if you like — this time I used chervil and parsley.
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Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
