Carrot and cabbage salad with sprouts

Name: Carrot and cabbage salad with sprouts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small Chinese cabbage (400 g); 500 g Carrots; 100 g sprouts (e.g. radish sprouts); 1 medium onion; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 2 TABLESPOONS Oil; 150 g Whole milk yoghurt; 7-10 Tbsp Juice of 1/2 orange; 1/2 Beet Cress; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small Chinese cabbage (400 g)
500 g Carrots
100 g sprouts (e.g. radish sprouts)
1 medium onion
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
2 TABLESPOONS Oil
150 g Whole milk yoghurt
7-10 Tbsp Juice of 1/2 orange
1/2 Beet Cress
7-10 Tbsp Parsley

Directions

1
Clean, wash and drain the Chinese cabbage and cut into strips. Peel, wash and thinly slice the carrots. Wash sprouts and drain well. Peel and chop onion
2
Mix vinegar, salt, pepper and sugar, fold in oil. Mix Chinese cabbage, carrots, sprouts and onion with the marinade. Leave to stand for a while
3
Mix yoghurt and orange juice. Season to taste with salt and pepper. Pour yoghurt sauce over the salad. Rinse and cut off the cress and sprinkle over the salad. Garnish with parsley