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🥗 Crunchy Chinese Cabbage Salad with Melted Camembert

533 kcal · 30 min · 4 servings

Ingredients

• 1 large Napa cabbage
• 2 ripe apples (e.g. Boskop)
• 1 tbsp lemon juice
• 80 g coarsely chopped walnut kernels
• 300 g Camembert
• 2 tbsp apple cider vinegar
• 4 tbsp walnut oil
• salt
• pepper (from a mill)

Instructions

1. 1. Separate the Chinese cabbage leaves and wash them thoroughly.
2. 2. Trim the thick leaf ribs flat.
3. 3. Cut the leaves into fine strips.
4. 4. Pour boiling water over the cabbage briefly.
5. 5. Drain the water.
6. 6. Shock the cabbage with cold water.
7. 7. Let the cabbage drain well.
8. 8. Peel the apples.
9. 9. Halve the apples.
10. 10. Remove the core.
11. 11. Grate the flesh finely.
12. 12. Mix the grated apple immediately with one tablespoon of lemon juice.
13. 13. Toast the nuts in a pan without fat until golden brown.
14. 14. Set the nuts aside.
15. 15. Turn on the grill function of your oven.
16. 16. Preheat the oven.
17. 17. Slice the Camembert.
18. 18. Place the cheese slices on a baking sheet lined with baking paper.
19. 19. Let the cheese slices melt slightly under the preheated grill.
20. 20. Whisk vinegar, oil, salt, and pepper for the dressing.
21. 21. Mix the Chinese cabbage strips with the grated apple.
22. 22. Divide the mixture into small bowls.
23. 23. Drizzle the salad with the dressing.
24. 24. Place the melted cheese slice on top.
25. 25. Sprinkle the salad with the toasted nuts.
26. 26. Serve the salad.
27. 27. Season to taste with freshly ground black pepper.

Nutrition per serving

• kcal: 533
• Protein: 21 g · Fett/Fat: 42 g · Carbs: 18 g