Main Page
Fast and tasty
Sauerkraut salad with mozzarella and cherry tomatoes

Young Cabbage Salad with Mozzarella and Cherry Tomatoes

It can stand in for dinner if you're following a diet. When fresh vegetables are in season, make a salad of young cabbage, mozzarella, cherry tomatoes, and canned corn. The salad comes out very light yet filling thanks to the cheese.

Zhemchuzhinka

Recipe author

Sauerkraut salad with mozzarella and cherry tomatoes

Composition / ingredients

Servings:

Young cabbage

200

Cherry tomatoes (or grape tomatoes)

150

Shallot

Mozzarella

Canned corn

130

Fresh herbs

Salt

Allspice (optional)

Vegetable oil (or olive)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 38 % 8 g

Carbohydrates 33 % 7 g

106 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 5 min

Step 1:

Get all the ingredients you'll need for this vegetable salad ready. Drain the liquid from the canned corn and the brine from the mozzarella balls. Remove the tough outer leaves from the young cabbage, peel the onion, and rinse all the vegetables and herbs under clean running water.
Step 2:

Shred the cabbage into the thinnest strips you can — the finer the cabbage, the tastier and juicier the salad will be.
Step 3:

Cut the cherry or grape tomatoes in half or into quarters and add them to the salad bowl with the cabbage.
Step 4:

Cut the mozzarella balls the same way and add them to the salad.
Step 5:

Cut the shallot into small slivers or thin half-rings (white or red onion also work well in this salad).
Step 6:

Add the canned corn to everything else.
Step 7:

Finely chop the herbs. Parsley, green onion, or dill all pair perfectly with cabbage and the other ingredients. You can use fresh basil if you like.
Step 8:

Add salt to taste and some ground pepper, and dress the salad with vegetable or olive oil.

Toss the salad well before serving. Instead of small mozzarella balls, you can use one large ball, cut into cubes and added to the salad bowl.
Young cabbage is very good for you. It contains an enormous amount of vitamins and trace elements. Cabbage can flush toxins from the intestines, helping them function normally. Young cabbage is especially beneficial in salads, since it isn't heat-treated and so keeps everything most useful and valuable.
Mozzarella, in turn, also contains plenty of beneficial substances that have a positive effect, first and foremost, on hair and skin. The combination of cabbage and cheese in a salad is a true treasure trove of vitamins!
This salad can be a lifesaver when you need to make something quickly. It can go on a holiday table, where it makes an excellent addition to meat and potato dishes. It looks festive, elegant, and very appetizing. Enjoy!