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Chinese cabbage layered salad

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Ingredients for 4 servings:

  • 50 g walnuts
  • 1 bunch of chives
  • 200 g natural yogurt
  • 1 tsp curry powder
  • 2 tsp lemon juice
  • 2 carrots
  • 2 apples
  • salt and pepper
  • 1 Chinese cabbage

Instructions

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

Roughly chop the walnuts and lightly toast them in a pan without any fat. Remove and set aside. Trim the chives and finely chop them, leaving only a few stalks. Mix with yogurt and season with curry, lemon juice, salt, and pepper. Trim the Chinese cabbage, removing the stalk. Cut the cabbage crosswise into very fine strips. Peel the carrots and finely grate them. Wash, quarter, core, and finely grate the apples. Layer the carrots and Chinese cabbage alternately in 4 glasses, drizzling with a little dressing between each layer. Finish with a dollop of dressing, sprinkle with walnuts, and garnish with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Chinese cabbage layered salad