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Salad with early cabbage and carrots

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Ingredients for 2 servings:

  • ¼ white cabbage (early cabbage)
  • 3 carrots
  • 3 tbsp natural yogurt
  • 1 tbsp lemon juice
  • 1 dash of olive oil
  • e.g. salt and pepper
  • n. B. Körner
  • n. B. Nuts

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

simply spring-like good

Trim the cabbage and cut into thin strips. Using a spiralizer, cut the carrots into thin strips. I then trimmed them. Mix the vegetables, season with salt, and drizzle with lemon juice. Knead briefly, then add the oil, yogurt, and pepper. Mix everything thoroughly and let it sit for at least 5 hours. Before serving, mix everything thoroughly again and garnish with the seeds and nuts. I used walnuts, sunflower seeds, and pumpkin seeds.

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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.

Salad with early cabbage and carrots

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