As a breakfast, lunch or as a dinner, It is delicious. It is EASY. I used what I had in the fridge to make myself a light and filling salad. Baked potatoes make a great addition to today’s cabbage salad.
- 3 Cups of yogurt
- 3 Baked potatoes – diced into half inch pieces
- 1/2 Green bell pepper, roughly chopped
- 1 Tomato, roughly chopped
- 1/2 Small onion, roughly chopped
- 1 Shredded caroot
- Few Shredded cabbage leaves
- Salt, to taste
- Pepper powder, to taste
- 1-2 tablespoons olive oil to coat all the pieces
First take plain yogurt, hang up in a clean muslin cloth for at 20min. (preferably 1/2 hr). Discard the whey. Use this thick yogurt for the recipe below.
Preheat oven to 425 degrees. In a large bowl, drizzle the potatoes with 1-2 tablespoons olive oil, enough to coat all the pieces.
Bake potatoes for 20 min.
Add bell pepper, tomatos, brocolli florets coat with olive oil, and then cook another 10 minutes along with potatoes.
This took about 30 minutes for me.
Now in a large salad bowl add sliced onion, shredded carrot,shredded cabbage and add it to the baked veg. and toss to combine.
For salad dressing add drained yogurt, salt to taste, pepper powder and mix well.
Pour this dressing over the raw cabbage salad and baked veg. and toss well all together. Enjoy!!!