Ingredients
5-6 boiled and mashed potato
3-4 carrots (shredded)
½ head red cabbage (finely chopped) 1 cup chopped beet
3 cups yogurt
1 cup frozen corn
6 Tbsp chopped fresh dill
6 Tbsp mayonnaise
2 Tbsp crushed walnut
1 Tbsp vinegar Salt (to taste)
Method
STEP 1
Place the mashed potato into a bowl and stir in 1 cup yogurt,2 Tbsp mayonnaise and 2 Tbsp chopped dill.Mix all well ans set aside.
STEP 2
In a skillet,sauté shredded carrots with 2 Tbsp olive oil for 5-6 min.After the carrots have cooled down stir in 1 cup yogurt,2 Tbsp mayonnaise and 2 Tbsp chopped dill.Mix all well and set aside.
STEP 3
Place the chopped red cabbage into a bowl and stir in 1 Tbsp vinegar and salt and mix them, squishing with your hands. Add 1 cup yogurt,2 Tbsp mayonnaise and 2 Tbsp chopped dill.Mix all well ans set aside.
STEP 4
Spray inside the cake pan with olive oil and place 1 cup beet first, then carrot mix,then ½ cup of corn.Add red cabbage mix then ½ cup of corn again.At the end place the potato mix on top of it.To remove the salad, flip the cake pan over a plate.
Leave a comment