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.
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.
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.
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.