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🍽️ Crunchy white cabbage salad with oranges, apples, and roasted walnuts

358 kcal · 30 min · 4 servings

Ingredients

• 700 g White Cabbage
• Salt
• 2 untreated Oranges
• 1 red-skinned Apple (e.g. Boskop)
• 1 tbsp Lemon Juice
• 80 g peeled Walnut Kernels
• 250 g Natural Yogurt
• 2 tbsp Olive Oil
• Pepper (from the mill)
• Sugar

Instructions

1. 1. Thoroughly wash the white cabbage under running water.
2. 2. Remove the outer leaves and cut the head into four quarters.
3. 3. Core out the hard stem from each quarter of the cabbage.
4. 4. Cut the flesh into very fine strips or use a grater to shred it.
5. 5. Place the cut cabbage in a bowl and sprinkle it lightly with salt.
6. 6. Knead the cabbage firmly with your hands to soften it.
7. 7. Let the cabbage rest for about 30 minutes so it wilts slightly.
8. 8. Peel the oranges and remove the white bitter pith as well.
9. 9. Carefully separate the orange segments from the membranes.
10. 10. Squeeze the remaining orange pulp and collect the juice.
11. 11. Wash the apple thoroughly.
12. 12. Cut the apple into four quarters and remove the core.
13. 13. Slice the apple into paper-thin slices or grate it finely.
14. 14. Immediately mix the apple slices with a little lemon juice to prevent browning.
15. 15. Heat a pan without fat and add the walnuts.
16. 16. Roast the nuts briefly until they smell fragrant.
17. 17. Remove the nuts from the pan and let them cool down completely.
18. 18. Whisk the yogurt with two tablespoons of the collected orange juice.
19. 19. Add two tablespoons of oil to the yogurt mixture.
20. 20. Season the dressing with salt and black pepper.
21. 21. Add a small pinch of sugar and taste to adjust the flavor.
22. 22. Rinse the prepared white cabbage in a colander with cold water.
23. 23. Squeeze the cabbage firmly to remove excess moisture.
24. 24. Combine the drained cabbage with the orange segments and apple slices.
25. 25. Distribute the salad ingredients onto small plates or bowls.
26. 26. Sprinkle the cooled walnuts over the salad.
27. 27. Drizzle the finished salad with the prepared dressing.

Nutrition per serving

• kcal: 358
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 29 g