Vitamin salad with a yogurt and wild garlic dressing

Ingredients:

• 350g cabbage, 250g carrots, 1 smaller cucumber (250g), 1 tsp salt, 1 jar Univer yogurt and wild garlic dressing (240ml), 220 g Univer mayonnaise, half a bunch of parsley, 1/4 tsp ground white pepper, 1-2 cloves of garlic or 1/2 tsp Univer garlic paste, the juice of 1/4 lemon, 1 tsp Univer mustard, 150g frozen or canned sweetcorn

1. Clean the cabbage and the carrots, remove the ends of the cucumber, then grate all the vegetables coarsely. Add the salt and let mature for 40 minutes. Then press out some of the water.

2. Mix the yogurt and wild garlic dressing with the mayonnaise until smooth, and add the finely chopped parsley, the pepper and the pressed garlic (or garlic paste). Add a tangy flavour with the lemon juice and the mustard, then mix it with the vegetables. 

3. Drain the melted or canned sweetcorn and add it to the salad. Let it rest under a lid in the fridge for an hour, to allow the tastes to mature.