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🍽️ Layered Salad with Napa Cabbage

511 kcal · 30 min · 4 servings

Ingredients

• 4 carrots
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 0.5 tsp sugar
• salt
• pepper (freshly ground)
• 0.5 celeriac
• 1 chili pepper
• 2 tbsp olive oil
• 4 tbsp apple juice (cloudy/unfiltered)
• 1 tbsp apple cider vinegar
• 0.5 napa cabbage
• 200 g sour cream
• 1 tbsp lemon juice
• 400 g yogurt (3.5% fat)
• 2 tbsp freshly chopped parsley
• 2 tbsp chive rings
• 2 tbsp olive oil
• 80 g walnut kernels
• 3 green lettuce leaves (cut into strips)
• chives

Instructions

1. 1. Peel the carrots and grate them finely.
2. 2. Mix the grated carrots with oil, lemon juice, sugar, salt, and pepper.
3. 3. Let the carrot salad marinate for ten minutes.
4. 4. Peel the celery and grate it finely as well.
5. 5. Wash the chili pepper, halve it, remove the seeds, and chop it finely.
6. 6. Mix the grated celery with the chili, oil, apple juice, apple cider vinegar, salt, and pepper.
7. 7. Let the celery salad marinate for another ten minutes.
8. 8. Wash the Napa cabbage, remove the hard stems, and cut the greens into thin strips.
9. 9. Mix the Napa cabbage with sour cream, lemon juice, salt, and pepper.
10. 10. Stir the yogurt with the herbs, oil, a pinch of salt, and pepper.
11. 11. Divide the carrot salad among four glasses.
12. 12. Top the carrot salad with a spoonful of the yogurt sauce.
13. 13. Layer the Napa cabbage salad on top.
14. 14. Add another bit of yogurt sauce in between.
15. 15. Layer the celery salad as the final layer.
16. 16. Top with the remaining yogurt sauce.
17. 17. Garnish the salad with walnut kernels, lettuce leaves, and chives.
18. 18. Serve the salad immediately.

Nutrition per serving

• kcal: 511
• Protein: 12 g · Fett/Fat: 43 g · Carbs: 20 g