Gradually the days get longer and the sun appears (well I tell you this but at the moment its pouring outside). We crave some color in our plates and abandon soups for more invigorating salades. This is what I am suggesting today. A mix of red cabbage, carrot and radish. All served with a yogurt and citrus vinaigrette.
You can also add some poppy seeds on top of your salad for a final touch to this very simple dish. As I write these lines, I also think that this salad could go well with the avocado hummus we made for our very first recipe.
Ingredients (2 bowls):
For the salad
1/2 Red cabbage
1/2 of a medium sized black radish
Some red onion slices
1 Tsp poppy seeds
For the dressing
The juice of one orange
Salt and pepper
1 Tsp mustard
Using a mandoline or a very sharp knife, cut the various vegetables. You can vary the sizes to make it more or less crunchy.
Mix the yogurt and the mustard.
Add the orange juice. Mix everything and refrigerate.