Rainbow Cabbage Salad Full of Colour, Vitamins and Flavour

Step-by-step method

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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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  2. 2/2

    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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Rainbow Cabbage Salad Full of Colour, Vitamins and Flavour

bohynekuchyne
Active time total 15 min
Prep 15 min Cook —
11 Ingredients
2 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 11 ingredients

Adjust servings

What's in it?

126 kcal

Calories

22 g

Carbohydrates

3 g

Fats

5 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

The more the colours fade outside, the more I feel I need to bring some indoors. And since my husband keeps refusing to repaint the walls, I make up for it with colourful food instead… this salad is quick, cheap and thoroughly luxurious!

Gluten-free Vegetarian Salad Healthy Something light

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