Kebab-inspired salad: The star side dish for your next barbecue

Salads don't have to be boring and standard. When they delight the eye with colours and the palate with a good combination of flavours, they stop being just a backdrop. This recipe was shared with me by a friend who works daily in a kebab stand famous for its outstanding salad, whose popularity has surpassed the craft meat. Some people come with their container to buy only the kebab salad.

The salad served with kebabs in many places is just shredded cabbage. However, you can go a step further and enhance its flavour, creating a unique composition. Crispy bell peppers and cucumbers, juicy cherry tomatoes, a bit of red onion, and a simple sauce made from mayonnaise, yoghurt, and dill make an ideal combination.

Kebab salad is somewhat reminiscent of beloved coleslaw. However, thanks to the additional ingredients, it has significantly more flavours to discover. Since I have this recipe in my notebook, I make it whenever friends come over for a barbecue or when I have no idea what to add to cutlets. It's tasty and healthy because the salad encourages eating vegetables.

Ingredients:

                      
• 1/3 head of white cabbage (or a mix of white and red cabbage),
• 1/2 red bell pepper,
• 1/2 yellow bell pepper,
• 1/2 green bell pepper,
• 2 cucumbers,
• a few cherry tomatoes,
• 1 red onion,
• half a bunch of dill,
• 3 tablespoons of mayonnaise,
• 3 tablespoons of Greek yoghurt,
• 1 tablespoon of vinegar,
• salt, black pepper to taste.

Preparation:

1. Shred the cabbage and place it in a bowl. Sprinkle it with salt, add vinegar, and mix thoroughly. These additions will soften the cabbage.
2. Cut the bell peppers into strips, slice the cucumbers, and quarter the cherry tomatoes. Finely chop the onion.
3. Add the chopped vegetables to the bowl with the cabbage.
4. Add the chopped dill to the vegetables and the mayonnaise, yoghurt, and seasonings. Mix everything well.
5. Place in the refrigerator for at least an hour to allow the flavours to meld.