Cabbage with Yoghurt Sauce and Mint

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This refreshing salad is ideal for accompanying kebabs, meat balls or grilled fish.

200 g cabbage
2 carrots
2 spring onions
3/4 tea-cup black raisins
1/2 tea-cup white almonds
1 tablespoon fresh mint

For the sauce
2 tea-cups yoghurt (preferrably Greek)
2 teaspoon honey (preferrably Greek)
Salt and pepper


Chop the cabbage, mint, spring onions and carrots into thin slices.
Mix them in a large bowl , along with the raisins, chopped almonds and some salt.

For the sauce
In a bowl, beat the yoghurt together with the honey, salt and pepper with a fork.
Add the sauce to the other ingredients and stir lightly.

Ideally, put the salad in the fridge for 1-2 hours.
Eat and Enjoy!

1 comment:

DineometerDeb said...

This looks like a wonderful summer salad. And I like that you use the tea cup for measurement. Makes it seem extra home made.

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