Cabbage Zucchini Salad with Feta Cheese Dressing

Remove the peel from the onions, dice finely. Halve limes, squeeze juice. Remove the peel from the garlic and press finely. Pluck the leaves from the mint and cut into strips. Remove crust from toast and cut into cubes. Cut ham into cubes. Mash feta cheese with a fork, mix well with garlic, sour cream, yogurt, lime juice, a little bit of balsamic vinegar and a little bit of olive oil, season with salt and pepper.

Remove the outer leaves from the cabbage, cut out the stem, cut into tender strips, season with a little sugar and salt, pound a little with a wooden pestle. Grate the zucchini well with kitchen paper and add to the cabbage on a medium-fine slicer. Add onions, mint, ham, marinate a little balsamic vinegar, mix well, soak a little, then add cheese dressing. Fry bread cubes in a little hot olive oil until golden brown, add to the salad with pink berries.

301 Kcal – 13 g fat – 19 g egg white – 23 g carbohydrates – 2 Be

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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