Chopped Salad of Red Cabbage, Cucumber, and Leek with Lemon-Cilantro Yogurt Dressing

This was really good. I forgot how much I like cabbage raw, and inspired by this post from another food blog, I decided to try my hand at a raw vegetable salad. I used about 1/4 head of sliced raw red cabbage, the white and light-green part of a leek (halved and sliced), and about 3/4 of an English cucumber, roughly chopped. I squeezed the juice of a lemon over all the vegetables and mixed in most of a container of plain Greek yogurt. I recommend using Greek yogurt because it isn't as watery as regular yogurt, and when the yogurt mixes with the watery cucumber, the dressing is thinned to just the right consistency. Finally, I added a bunch of chopped cilantro I had left over from last week's curry that was going to go bad if I didn't use it for something. The salad ended up really delicious. In fact, I made a huge bowl of it yesterday and it is almost gone now because I have been eating it at every meal, even breakfast. Those of you that know me know I am capable of such feats.