Red and White Cabbage Salad

Cabbage is unique in that it is good in any form - fresh, boiled, fried, stewed, salted, pickled ... In addition, it is combined with almost all other products. For example, this salad. It can be an independent dish, or it can serve as a side dish for meat, poultry or fish. Both tasty and low-calorie.

Ingredients

• a quarter of a medium head of red cabbage
• a quarter of a medium head of white cabbage
• 1 medium carrot
• 1 medium red onion
• 1 yellow bell pepper
• 1 celery stalk
• 100 g low-fat cheese
• 125 g natural yoghurt
• salt, freshly ground black pepper

Directions

1. Chop both types of cabbage very thinly, removing the stalk. Peel and grate the carrots.
2. Rub cabbage with carrots and a little salt with your hands until soft. Place in a bowl and set aside for 10-15 minutes.
3. Peel the onion and cut into very thin half rings. Cut the peeled bell peppers and celery into small cubes.
4. Crumble the cheese, chop finely or grate. Add vegetables, cheese and yogurt to the cabbage, season with pepper, stir. Let the salad sit for 15–20 minutes. and serve.