Finely chopped cabbage. Knead with your hands. Peel and grate carrots.
Finely chopped red cabbage, removing the hard parts. It is good to stretch your hands so that it becomes softer and let the juice go. Parsley cut.
Drain the liquid from canned corn. Mix all the ingredients. Pour dressing and mix again gently.
Salad dressing: yogurt, salt, sugar, mustard, vinegar, pepper. To mix. Beat a little with a spoon.
Let the salad stand in the refrigerator for 2 hours, and then serve.