This iceberg yoghurt salad is a fully delicious side salad for any main meal. I love the addition of cucumber and corn as it is super crunchy and sweet flavours.
The yoghurt, parsley, garlic and lemon sauce makes this salad super creamy and at the same time keeps it fresh and light.
Use your favourite vegan plain yoghurt here and add some minced parsley, garlic and lemoi juice. This salad dressing is also super versatile and can be enjoyed in many ways such as with roasted potatoes or on vegan kofte.
Iceberg yoghurt Salad is one of my new favourite types of salad. I love to make a huge batch of this and keep the dressing on the side in the fridge. This way it’s not going to become soggy salad.
It is actually so easy to make you just need to finely chop a couple of the ingredients and mix with the sauce. That’s it, enjoy as you like!
If you like this recipe check out:
Iceberg Yoghurt Salad
- 1 head iceberg salad
- 1 english cucumber
- 1 can corn
- 1 tbsp vegan yoghurt
- 1 handful parsley
- 2 cloves garlic, minced
- 1/2 lemon juice
- ½ tsp salt
- 1 tbsp water
- Chop all the vegetable very finelly and transfer to a bowl.
- Mix yoghurt, minced garlic, chopped parsley, lemon juice, salt and water and make a sauce.
- Add sauce on the salad and mix well. Enjoy!