Colorful Chinese cabbage salad

Ingredients for 4 servings:

• 125 g Greek yogurt
• 4 tbsp lime juice
• 2 tbsp, heaped mango chutney
• 4 tbsp apple juice
• 1 tbsp, heaped currant jam
• 2 tbsp, heaped ketchup
• 1 tbsp, leveled tomato paste
• 1 n. B. black pepper from the mill
• 1 dashes Sriracha sauce
• 3 tbsp sesame oil, toasted
• 2 tbsp, heaped herbs, Italian, frozen
• 500 g Chinese cabbage
• 200 g cucumber(s)
• 200 g bell pepper(s)
• 150 g tomatoes
• 100 g mushrooms, fresh
• 30 g arugula
• 2 tbsp, heaped herb mix (8 herbs), frozen

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Total time approx. 55 minutes

Place the yogurt, lime juice, herbs, mango chutney, apple juice, blackcurrant jam, ketchup, tomato paste, and Sriracha sauce into a glass and mix well. Then add the pepper and slowly stir in the oil, close the glass, and shake vigorously. Cut the Chinese cabbage into eighths and finely slice. Wash, spin dry, and place in a salad bowl. Peel and halve the cucumber, scrape out the seeds, then grate the cucumber into the bowl. Clean and slice the mushrooms. Wash the bell peppers, remove the membranes and seeds, roughly dice the pods, and add both to the remaining vegetables. Pour the salad dressing over the cabbage, stir, and let it sit for 15 minutes. Then mix again and serve.