Chinese cabbage salad with cream dressing

Ingredients for 6 servings:

• 1 large Chinese cabbage
• 2 oranges (peel, grated), segments removed
• ½ lemon(s), the juice
• 1 apple, diced (e.g. Elstar)
• ½ pomegranate, seeds removed
• 150 g herb cream cheese
• 200 g whipped cream, sweet cream
• 200 g sour cream (30% sour cream)
• 100 ml milk, possibly lactose-free
• some black pepper, freshly ground
• e.g. salt, fleur de sel
• n. B. Chili flakes, mild

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

exotic, fruity, refreshing

Halve the Chinese cabbage lengthwise and remove the tough stalk. Cut crosswise into very fine strips or slice, wash, and spin dry. Wash the orange, grate the zest, then remove the remaining zest with a knife. Carefully separate the individual segments and cut into fine pieces. Squeeze the lemon and reserve the juice. Halve the pomegranate and remove the seeds (wear gloves once!). Wash, peel, and core the apple. Cut the apple into small cubes and immediately toss in the lemon juice. Mix the apple cubes, orange segments, and pomegranate seeds with the Chinese cabbage. For the dressing: Whisk the cream, sour cream, and cream cheese until smooth. Add the milk until the dressing runs easily from the spoon. Season to taste with salt, pepper, and chili flakes, and whisk again. Refrigerate until ready to serve. Just before serving, sprinkle some of the grated orange zest over the salad. Gradually pour the dressing over the salad and mix everything well. This salad is also great to make with children!