CABBAGE SALAD

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