Vegetables, Cabbage, Radish, Summer salad, Salads, Summer recipes

Big summer salad

Young cabbage, radishes, crispy cucumbers and small young squash do not need to be processed for a long time. We chop, chop, season, and here it is - the taste of a hot summer. You can’t imagine better, except that suluguni perfectly complements a large summer salad.

Ingredients

Servings 4
  • 4-5 medium cucumbers
  • half a small head of young cabbage
  • 1 bunch of radish
  • 1 small young squash
  • 1 clove of garlic
  • 1 medium bunch dill
  • 2 sprigs of basil and parsley
  • 150 g suluguni or Imeretian cheese
  • 5th century l. sour cream
  • 3 art. l. unrefined olive or sunflower oil
  • salt
  • black pepper

Cooking

Step 1

Shred the cabbage very thinly. Cut the zucchini lengthwise into thin plates, then across into strips 5 mm wide. Cut radishes and cucumbers into roughly the same strips.

Step 2

For dressing, chop dill, basil, parsley and peeled garlic, put in a glass of an immersion blender, salt a little, pepper generously and chop until smooth. Without turning off the motor, pour in the oil, and then the yogurt.

Step 3

Cut Suluguni or Imeretian cheese into small (4–5 mm) cubes. Mix all the vegetables and suluguni, pour over the dressing, mix and serve immediately.

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