Ingredients
500-600 g cabbage
2-3 carrots
200 g canned corn
4-5 cloves garlic
1 cup yogurt
2-3 tbsp mayonnaise
1-2 tbsp olive oil
leaves celery
salt
Method
Cabbage cut into thin strips, carrots grate. Add drained canned corn and celery. Add salt and mix well. Salad pour the yogurt mixed with mayonnaise, crushed garlic and olive oil. Mix. Optional can be left in the fridge to cool.
Containers:
Difficulty
Easy
Tested
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