Coleslaw with grapefruits and walnuts

Name: Coleslaw with grapefruits and walnuts
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 White cabbage (about 1,2 kg); 1/2 Perennial celery; 2 red onions; 4 pink grapefruits; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Oil; 125 g Lamb's lettuce; 75 g Walnut kernels; 600 g Schmand; 1 TEASPOON Sugar

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 White cabbage (about 1,2 kg)
1/2 Perennial celery
2 red onions
4 pink grapefruits
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper
3 TABLESPOONS Oil
125 g Lamb's lettuce
75 g Walnut kernels
600 g Schmand
1 TEASPOON Sugar

Directions

1
Clean the white cabbage, wash it, quarter it lengthwise and remove the stalk. Cut each quarter crosswise into fine strips. Clean, wash and thinly slice the celery. Peel and halve onions and cut them into fine rings.
2
Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and chill. For the marinade, squeeze juice out of the parting skins.
3
Mix approx. 100 ml juice, vinegar, 1 teaspoon salt and some pepper. Embezzle oil.
4
Add the marinade to the cabbage. Knead well with your hands. Mix in the celery and onions. Cover and leave to stand for at least 1 hour.
5
Clean, wash and drain the lamb's lettuce well. Coarsely chop the walnuts. For the salad dressing mix sour cream, a little salt, pepper and sugar. If necessary, drain some liquid from the coleslaw. Mix the sauce with the salad.
6
To serve, fold in lamb's lettuce, grapefruit fillets and walnuts. Serve in portion glasses.