A crisp salad that tosses cabbage and carrot in a creamy dressing of yogurt, mayo, vinegar, and sugar, then chills briefly before serving.
15 min prep 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Set out a cutting board and serving plate.
Slice the cabbage thinly and shred the carrot.
Mix the yogurt, mayonnaise, vinegar, and sugar.
Combine the vegetables with the sauce and rest for 10 minutes.
Check the salt and acidity.
Serve after dressing, before the crunch fades.
💡 Tip: Rub the cabbage with a little salt for 5 minutes if it is very firm, then squeeze it lightly before dressing.
🍽️ Serving suggestion: Serve with burgers or grilled chicken.
~170
kcal calories
2
g protein
14
g carbs
12
g fat
2.7g
Sugar
0.7g
Fiber
264.3mg
Sodium
1.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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