Tricolore cabbage salad: A versatile addition to your lunch table

A lunch salad is an inseparable element of the main course but can have different flavour variations. Much depends on the side dishes it is served with. My version of the cabbage salad recipe combines two types of cabbage and carrots. The whole taste is enhanced by a simple and quick-to-make dressing.

The salad, a vegetable side dish for lunch, as the name suggests, is made from raw vegetables. The tradition of serving it is followed both in homes and in restaurants - the famous salad bar also offers several salads to choose from. They often rely on seasonal produce, but some recipes also include pickled vegetables. When we experiment with colours, we can serve a true culinary masterpiece. This is how the tricolore salad was created.

The recipe is simple; you only need to prepare half a small head of red and white cabbage. Peel the outer leaves and cut into strips. Two medium carrots should be peeled and grated on a coarse grater. Drizzle the mix with juice from half a lemon and mix. You can also knead everything with your hands so the vegetable strips soften. Don't forget the dressing. A light yoghurt dressing fits perfectly here. Mix the ingredients thoroughly, add to the vegetables, and mix everything again.

Ingredients for the dressing:

• 200 grams of natural yoghurt,
• 2 teaspoons of honey,
• 2 teaspoons of Dijon mustard,
• salt and pepper to taste.

The ready salad should marinate a bit, but it doesn't need to sit in the fridge for several hours. It's best served and eaten on the same day. It pairs wonderfully with potatoes, pork chops, buckwheat, and braised beef. It's worth experimenting and serving it, for example, with a fish and chips set, but then it's worth adding a teaspoon of chopped capers to the dressing. This will balance the sweetness of the carrots in the basic version.