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Salad of young cabbage with tomatoes and cottage cheese.

Young Cabbage Salad with Tomatoes and Cottage Cheese

A vitamin-rich, incredibly healthy salad! Very tasty and, thanks to the cottage cheese, also filling — this salad of young cabbage, tomatoes, and large-curd cottage cheese will win over many. You can use olive or canola oil instead of vegetable oil. Let's give it a try!

Zhemchuzhinka

Recipe author

Salad of young cabbage with tomatoes and cottage cheese.

Composition / ingredients

Servings:

Young cabbage

250

Tomatoes (medium)

Cottage cheese (large-curd)

200

Garlic

Shallot

Vegetable oil

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 6 g

Fats 55 % 11 g

Carbohydrates 15 % 3 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

You'll need just a handful of ingredients to make this simple salad. Get the cabbage, tomatoes, cottage cheese, onion, garlic, and herbs ready. It's best to use young cabbage — it's more tender, not tough, slightly sweet, and crisp. So, rinse the vegetables, herbs, and peeled garlic and onion under running water.
Step 2:

Shred the cabbage into thin strips. The thinner you slice the cabbage, the tastier the salad will be.
Step 3:

Cut the tomatoes into small wedges. It's best to use seasonal, meaty, juicy tomatoes. Cherry tomatoes also work well in this salad — they're sweeter and more fragrant. You can dice the tomatoes instead if you prefer.
Step 4:

Cut the onion into thin slivers. Which onion is best? Use shallot or white onion — they have a milder taste and are ideal for vegetable salads. Add the onion to the cabbage and tomatoes.
Step 5:

Grate the garlic on a fine grater or press it through a garlic press, and add it to the salad bowl along with the cottage cheese. You can add a little more garlic to taste, or leave it out of the ingredient list entirely. For extra flavor I also added some frozen Provençal herbs, which pair wonderfully with cottage cheese and tomatoes.
Step 6:

Add finely chopped herbs to the salad — I used parsley and dill; you can use basil and green onion. Season with salt to taste and dress everything with vegetable oil.
Step 7:

If you like, sprinkle the finished salad with allspice.

Toss the salad right before serving, otherwise the tomatoes will release their juice and a lot of liquid may collect in the bowl. This salad makes a wonderful accompaniment to kebabs and anything cooked on the grill, and it also goes well with hot main dishes. For anyone watching their diet, the salad can stand in for a full dinner. Large-curd cottage cheese is a source of protein, vitamins, minerals, and fats. Enjoy!