Blush coleslaw

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Put 1 small white cabbage (approx. 1 kg) in strips in a bowl with 2-3 tbsp white wine vinegar and approx. 1 tsp salt. Knead the cabbage vigorously with your hands for about 10 minutes. Leave to stand for at least 30 minutes.

2. 2

   In the meantime, roughly chop 50 g walnut kernels. Heat 1 tablespoon of butter in a frying pan. Roast the nuts in it at medium heat for about 3 minutes. Sprinkle with 50 g sugar and stir to liquefy (= caramelise).

3. 3

   Spread the nuts on an oiled piece of baking paper and let them cool down. Wash, peel and coarsely grate 500 g raw beetroot. (Caution: wear disposable gloves when doing so. dyeing beetroots!) 2 apples (e.g.

4. 4

   Elstar) peel, quarter, remove core. Dice apples. For the dressing, mix 150 g whole milk yoghurt, 2 tsp. mustard and 2 tbsp. white wine vinegar. Season to taste with salt, pepper and sugar.

5. 5

   Crumble 125 g of gorgonzola. Add beetroot, apples and dressing to the cabbage. Knead with your hands for about 2 minutes. Add nuts and cheese to the salad. Season again with salt, pepper and sugar.

6. 6

   Tastes good pure or with meatballs. You will find a more detailed description in the recipe of the classic coleslaw.