Chinese cabbage with mandarins and curry

Ingredients for 4 servings:

• 1 large Chinese cabbage
• 2 cans of tangerine(s)
• 1 tsp curry powder, mild
• 2 tbsp mayonnaise
• 1 cup natural yogurt, small cup
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity fresh with pep

Wash the individual leaves of the Chinese cabbage and cut into strips about 2–3 mm wide. Since the leaves are firmer at the stalk, I roughly trim the outer leaves first. Wash the strips again in water to ensure the salad is really clean. Place them in a sieve and let them drain, shaking the sieve with the cabbage gently if necessary to allow as much water to drain away. Drain the mandarin oranges, reserving the juice. You’ll need it for the sauce. Then, for the sauce, mix the yogurt (small container, about 150 g) with the mayonnaise. Alternatively, I often use ready-made yogurt mayonnaise. I personally find this tastes better. Add curry powder, salt, and pepper to the salad dressing to taste. Pour in the mandarin orange juice to create a smooth, not too runny sauce. Season the sauce to taste and add more seasoning if necessary. For me, the sauce is perfect when it has a pale yellow color from the curry. But that’s a matter of taste. Mix the Chinese cabbage with the sauce and finally stir in the drained mandarin oranges. This leaves them whole and makes it look nicer. For me, this is a “summer salad” and I make it very often. If there are any leftovers, this salad can be eaten the next day at the latest – as long as it’s refrigerated. But then it won’t look as nice, as the Chinese cabbage will dilute the sauce.