- 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