Purple Cabbage Tomato Salad

This salad, like most, has its own distinct taste and deliciousness which I really like. It’s easy to make and requires very few ingredients. The plain Greek Yogurt and mayonnaise dressing combo give it a rich, smooth and healthy flavor and texture. Adding dill finishes the taste with an aroma. This purple colored salad is not only beautiful, but delicious and perfect side item to mix the table up a little. Enjoy! 🙂

Ingredients:
1 small (1lb. or 500g) – purple cabbage
12 oz. (350 g.) – cherry tomatoes
Bunch of fresh dill

Dressing and Seasoning:
½ cup – mayonnaise
½ cup – Greek Yogurt (plain)
Salt and pepper (to taste)

Instructions:
1. Rinse vegetables and dill. Pat all vegetables dry with a paper towel, including dill. Shred cabbage. Slice cherry tomatoes in half. Mince dill. Place all vegetables and dill into a large bowl and toss to mix all together.

2. Add mayonnaise and Greek Yogurt. Mix well. Add salt and pepper to taste and mix once more. You may serve the salad right away if you need to, but I prefer to first store it in the fridge for 30 minutes prior to serving, for the cabbage to become a bit softer. Be sure to mix it again before serving. Enjoy!

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Purple Cabbage Tomato Salad

Prep Time

15 mins

Total Time

15 mins

 

Course: Salad

Servings: 12

Author: Valya at Valya's Taste of Home

Ingredients

• Ingredients:
• 1 small 1lb. or 500g – purple cabbage
• 12 oz. 350 g. – cherry tomatoes
• Bunch of fresh <g class="gr_ gr_103 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="103" data-gr-id="103">dill</g>
• Dressing and Seasoning:
• ½ cup – mayonnaise
• ½ cup – Greek Yogurt plain
• Salt and pepper to taste

Instructions

1. Rinse vegetables and dill. Pat all vegetables dry with a paper towel, including dill. Shred cabbage. Slice cherry tomatoes in half. Mince dill. Place all vegetables and dill into a large bowl and toss to mix all together.
2. Add mayonnaise and Greek Yogurt. Mix well. Add salt and pepper to taste and mix once more. You may serve the salad right away if you need to, but I prefer to first store it in the fridge for 30 minutes prior to serving, for the cabbage to become a bit softer. Be sure to mix it again before serving.
3. Enjoy!

If you make this recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)
Cabbage shredder!!! Yes…, huge time saver!

Cutco brand knives are the best I’ve ever owned!
(My son went mushroom picking once and left this one behind, sadly.)

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