1/2 red cabbage (300g), thinly sliced
1 yellow chili, thinly sliced
1 onion, thinly sliced
1/2 green cabbage (300g), thinly sliced
1 tomato, diced
1 cucumber, sliced
1 green apple, diced
1 carrot, grated
Juice of 1/2 lemon
4 tablespoons Greek yogurt (120g)
1 tablespoon mustard
2 cloves of garlic, minced
1/2 teaspoon salt
1/3 teaspoon pepper
2 tablespoons olive oil
1 clove of garlic, minced (for dressing)
1/4 teaspoon pepper (for dressing)
Fresh parsley and dill, chopped
For the Garlic Toast:

Bread slices
Olive oil
1 clove of garlic, minced

Prepare the Salad:
In a large mixing bowl, combine red cabbage, yellow chili, onion, green cabbage, tomato, cucumber, green apple, and carrot.
In a separate small bowl, mix Greek yogurt, mustard, lemon juice, 2 cloves of minced garlic, salt, and pepper to make the dressing.
Pour the dressing over the vegetables and mix well to coat. Let it sit for 10 minutes to marinate.
Make the Garlic Toast:
Preheat your oven to 200Β°C (400Β°F).
Brush bread slices with olive oil and rub with minced garlic.
Place on a baking tray and bake for 5-7 minutes until crispy and golden.
Prepare the Herb Oil:
In a small bowl, combine olive oil, 1 minced clove of garlic, salt, pepper, parsley, and dill.
Drizzle the herb oil over the salad before serving.
Serve with warm garlic toast on the side.