Zutaten
Method
- Wash and cut the green, yellow, and red peppers into bite-sized strips.
- Dice the onion and mince the garlic.
- Grate the carrots.
- In a large bowl, combine all the vegetables: peppers, corn, carrots, onion, and garlic.
- In a separate bowl, whisk together the yoghurt, olive oil, lemon juice, mustard, paprika, salt, and pepper to create a creamy dressing.
- Pour the dressing over the vegetable mixture and stir gently to combine.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavours to meld.
- Before serving, give the salad a light toss and garnish with fresh chopped parsley or coriander leaves.
Notizen
For a vegan version, use a plant-based yoghurt alternative.
The salad can be prepared a day in advance for easier meal prep.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The salad can be prepared a day in advance for easier meal prep.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
