Pointed cabbage salad with mango, apple and kohlrabi

Ingredients for 2 servings:

• 175 g pointed cabbage
• 250 g mango(s), ripe and firm
• 1 apple, e.g. Granny Smith
• 100 g kohlrabi
• 3 spring onions
• 50 g sour cream
• 50 g natural yogurt
• 2 tbsp lemon juice
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Mix the sour cream, yogurt, lemon juice, and olive oil in a salad bowl until smooth and season generously with salt and pepper. Prepare the salad ingredients, ideally adding them one at a time to the bowl and mixing them together. Start with the apple so that it is coated in the sauce and doesn’t tarnish. Quarter the apple, remove the core, and cut or slice thinly crosswise. Cut or slice the trimmed pointed cabbage into fine strips. Cut the kohlrabi into sticks or coarsely grate it. Dice the mango. Slice the spring onions into thin rings. Toss the salad with the dressing and let it marinate briefly before serving. This quantity is enough for 2 people as a salad meal, or for about 4 people as a side dish.