Yoghurt Salad Recipe


  • 1/2tsp Salt
  • 1.5 cups Curd
  • 1/3 cup Sultanas
  • 2 tsp Clear Honey
  • 1/2 cup Cashewnuts
  • 16 White grapes, halved
  • 2 Spring Onions, chopped
  • 1 tsp Mint leaves, chopped
  • 2 Medium Carrots, thickly sliced
  • 1.5 cups Cabbage, finely shredded


  1. Using a fork, beat the yogurt in a bowl with the clear honey.
  2. Mix together the carrots, spring onions, cabbage, sultanas, cashewnuts, grapes, salt and chopped mint.
  3. Pour the curd mixture over the salad and blend everything together.
  4. Transfer to a serving dish and garnish with the mint sprigs, if wished.

Tip: For sweeter, crisper cucumbers and salad onions, soak onion slices and cucumber slices in ice water for 30 minutes. Drain well and pat dry.

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