3x15LunchBoil15 min
Warm Cabbage and Beet Salad with Yogurt Dressing
A light warm salad with cabbage and beetroot, finished with a smooth yogurt dressing. Great for a quick lunch.
3 main products
2% Greek yogurt - 80 gWhite cabbage - 150 gBoiled beetroot - 120 g
Allowed extras
salt, black pepper, water
124 kcalP: 8F: 2C: 19
Cooking
- 1Prepare the ingredients: finely shred the cabbage and cut the beetroot into small cubes or grate it on a coarse grater.
- 2If the cabbage feels tough, place it in a bowl and gently squeeze it with your hands for 30–40 seconds to soften it.
- 3Bring a small amount of water to a boil, add the cabbage for 1–2 minutes, then drain it quickly in a colander.
- 4Add the beetroot to the cabbage and mix gently.
- 5In a separate bowl, mix the Greek yogurt with a pinch of salt and black pepper.
- 6Pour the yogurt dressing over the salad and stir gently again.
- 7Serve immediately while the salad is still slightly warm.
Menu type
Moderate calorie