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  • 300 g cabbage, finely cut
  • 150 g carrots, grated
  • 8 cherry tomatoes, cut in pieces
  • 3 eggs, boiled
  • 150 g Greek yogurt
  • 1 tablespoon mayonnaise
  • 125 g bacon strips, fried and cut into pieces
  • salt and pepper
  • ½ teaspoon chilli pepper
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • a few small cocktail onions, cut into pieces
  • onions chopped to taste

Place the cabbage, cherry tomatoes, bacon, onions and grated carrot into a mixing bowl.
Mix the yogurt, mayonnaise, parsley, garlic powder, chilli pepper, pepper and salt in a separate mixing bowl.
Spoon the sauce over the cabbage and mix well.
Cut the eggs in small pieces.
Decorate with the egg pieces.

Recipe and photo: Annet Geelhoed


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