John Myers
Ingredients for 4 servings:
- 2 chicory
- 400 g coleslaw (purchased transparent white coleslaw)
- 1 jar celery salad
- 150 g whole milk yogurt
- 1 cup sour cream
- 100 g hazelnuts
- 1 tsp garam masala
- ¼ tsp chili flakes
- salt and pepper
- lemon juice
- Sugar
- Vinegar
- oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Exotic, for barbecues and parties
Clean the chicory, remove the stalk, and cut the leaves crosswise into fine strips. Place the white cabbage and celery salad with its juices in a large bowl and add the chicory. Stir in the yogurt and sour cream, add the garam masala and chili flakes, and season the salad with lemon juice, salt, pepper, and a pinch of sugar, if desired, as well as vinegar and oil. Roast the hazelnuts in a pan without oil, then roughly chop them. Let the salad stand for about 1 hour, stir in the nuts, and season again to taste. Add more masala and chili if desired. Stir in the nuts just before serving so they stay crisp and don’t go soggy. Ideal as a party salad or barbecue side dish.
Facebook Comments