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🍽️ Crunchy Parsnip and Pear Salad

150 kcal · 30 min · 4 servings

Crunchy Parsnip and Pear Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut away the white pith and membranes from the orange until only the fruit flesh remains.
  2. 2. Carefully separate the orange segments from the membranes and catch the juice in a bowl.
  3. 3. Squeeze the remaining orange pulp with a fork or your hands to extract the last drops of juice.
  4. 4. Mix mayonnaise, yogurt, and the collected orange juice in a separate bowl until smooth.
  5. 5. Season the sauce to taste with a pinch of salt and freshly ground black pepper.
  6. 6. Wash the savoy cabbage thoroughly under running water and pat it dry with a kitchen towel.
  7. 7. Remove the hard stem and the thick leaf ribs from the savoy cabbage leaves.
  8. 8. Stack the leaves on top of each other and slice them into very fine strips with a sharp knife.
  9. 9. Place the savoy cabbage strips in a large bowl and massage them vigorously with your hands for about one to two minutes.
  10. 10. Halve the onion, peel it, and cut it into fine dice.
  11. 11. Peel the pears, halve them, and remove the core with a spoon.
  12. 12. Cut the pears into small dice, similar in size to the onion pieces.
  13. 13. Peel the parsnips and grate them into shreds using a coarse grater.
  14. 14. Add the diced pears, grated parsnips, and onions to the prepared savoy cabbage mixture.
  15. 15. Pour the prepared dressing sauce over the vegetables and mix everything thoroughly until evenly coated.
  16. 16. Cover the bowl and place it in the refrigerator for a while to let the flavors meld.
  17. 17. Take the salad out of the refrigerator and taste it again to adjust seasoning if necessary.
  18. 18. Gently fold the previously prepared orange segments into the salad.
  19. 19. Plate the coleslaw and serve it fresh.

Nutrition per serving