Iceberg Coleslaw with Yogurt Dressing and Herbs

4 servings

30 minutes

Iceberg lettuce salad with yogurt dressing and herbs is a fresh and light dish that perfectly complements any Italian cuisine meal. This is an updated version of the classic coleslaw, where crispy iceberg replaces traditional white cabbage, and the yogurt dressing adds a gentle tang and creamy texture. The buttermilk and natural yogurt-based dressing makes the salad airy and refreshing, while dill and parsley add a pleasant aroma and brightness to the flavor. Shallots provide a mild spiciness, while coarse salt and freshly ground pepper complete the harmony of tastes. This salad pairs wonderfully with fish and chicken dishes and is also suitable as a light snack or side dish in the summer season.

Energy value per serving

• Calories: 38
• Proteins: 2.7g
• Fats: 0.7g
• Carbohydrates: 4.5g

Ingredients

• Buttermilk: 3 tbsp
• Natural yoghurt: 3 tbsp
• Chopped dill: 1 tbsp
• Chopped parsley: 1 tbsp
• Shallots: 0.5 pc
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Iceberg lettuce: 500 g

Cooking steps

1. Cut the head of lettuce into 4 parts and chop it finely.

   Required ingredients:

   • Iceberg lettuce: 500 g

2. In a large bowl, mix buttermilk, yogurt, herbs, and finely chopped shallots. Season with salt and pepper, mix, and add the salad. Season again and mix.

   Required ingredients:

   • Buttermilk: 3 tablespoons
   • Natural yoghurt: 3 tablespoons
   • Chopped dill: 1 tablespoon
   • Chopped parsley: 1 tablespoon
   • Shallots: 0.5 piece
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste