Apple-Cranberry-Coleslaw

Name: Apple-Cranberry-Coleslaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g White cabbage; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Almond kernels (with skin); 200 g Carrots; 50 g dried cranberries; 1 Spring onion; 1 Apples (e.g. Jonagold); 100 g Whole milk yoghurt

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g White cabbage
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Almond kernels (with skin)
200 g Carrots
50 g dried cranberries
1 Spring onion
1 Apples (e.g. Jonagold)
100 g Whole milk yoghurt

Directions

1
Clean, wash and cut the cabbage into quarters. Cut cabbage into fine strips from the stalk. Mix with vinegar and well 1⁄2 tsp. salt, knead well with your hands. Roast the almonds in a pan without fat and let them cool down.
2
Peel, wash and cut carrots into fine sticks or grate them coarsely. Coarsely chop the cranberries. Clean and wash spring onion and cut into rings. Coarsely chop the almonds.
3
Wash the apple. Cut the flesh into slices all around until the core is removed and chop finely. Mix yoghurt and prepared ingredients. Season to taste with salt and pepper.