Tricolor Salad – Practical Recipes
We would like to thank one of our members, Nurşen Topkaya, for sharing this recipe with us.
TRI-COLOR SALAD
- 2 zucchini
- 2 carrots
- Half of a medium purple cabbage
- 3 cloves of garlic
- Half a lemon
- 5 tablespoons of yogurt
- 1 tablespoon of mayonnaise, if desired
- Liquid oil
- Salt
Tricolor Salad Recipe and Preparation:
Zucchini and carrots are peeled and grated, alternately fried in oil by mixing. Salt is added and left to cool. The purple cabbage is finely chopped and rubbed with the juice of half a lemon and salt. Garlic is crushed. It is mixed with a little salt and yogurt. If desired, a tablespoon of mayonnaise can be added to the yogurt. Mayonnaise is also very good. All 3 vegetables are mixed separately with garlic yoghurt.
Presentation Suggestions:
I presented it on a 3-part serving plate. If you do not have such a plate, you can stack it on a deep glass plate so that it is visible from the outside, or you can stack it side by side on a rectangular flat plate. Another alternative is to reduce the amount of yoghurt a little and put your salads that you have prepared in a dense consistency on a mold or on a deep plate and turn them upside down.
