A vibrant tricolore: A versatile side dish for diverse meals
A lunch salad is an essential component of the main course, but it can have various flavour profiles. Much depends on what side dishes it accompanies. My version of the cabbage salad recipe combines two types of cabbage and carrots. The overall taste is complemented by a simple, quick-to-make dressing.
As the name suggests, salads are raw vegetable side dishes for lunch. Salads often rely on seasonal products, but some recipes include pickled vegetables. By experimenting with colours, we can create a true culinary masterpiece. This is how the Tricolore salad was created.
How to make tricolore salad?
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 yogurt dressing fits perfectly here. Mix the ingredients thoroughly, add to the vegetables, and remix everything.
Ingredients for the dressing:
- 200 grams of natural yogurt,
- 2 teaspoons of honey,
- 2 teaspoons of Dijon mustard,
- salt and pepper to taste.
Tricolore cabbage salad - which dishes does it go with?
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 by 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.
