Salad "Cole-slow" with apples and cranberries

The salad is prepared quite quickly from affordable and inexpensive products, it turns out crispy and slightly sour thanks to apples and cranberries. Salad is perfect for any dishes, including meat and fish.

Ingredients

• White cabbage - 490 g
• Apples (sour) - 215 g
• Carrot - 150 g
• Cranberries fresh or frozen - 100 g
• Fresh greens (parsley and dill) - 20 g
• For refueling:
• Greek yogurt - 75 g
• Mayonnaise - 75 g
• Table mustard - 10 g
• Honey - 15 g
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all ingredients. Mayonnaise is suitable for any fat content. Greek yogurt can be taken homemade thick. Apples for salad use sour varieties. Carrots should be juicy and sweet. Rinse and dry apples, herbs and cranberries.
2. Remove the top leaves of the cabbage. Shred the cabbage into thin strips. For this purpose, you can use a special shredder or a well-sharpened knife. If the cabbage is tough, lightly salt it and use your hands to make it softer.
3. Peel the carrots, wash and cut into thin strips. I used a Korean carrot grater. Add grated carrots to cabbage.
4. Peel the apples. Cut into small sticks. Add apples to the rest of the ingredients.
5. Finely chop the dill and parsley. Add the chopped greens to the salad bowl.
6. Add cranberries to the rest of the ingredients.
7. For dressing, mix mayonnaise, Greek yogurt, mustard, honey. Salt and pepper the dressing to taste. Adjust the amount of mustard and honey to your liking.
8. Add the prepared dressing sauce to the chopped ingredients.
9. Mix the salad well and serve.
10. Salad "Cole slow" with apples and cranberries is ready.
11. Bon appetit!