Pointed cabbage and carrot salad with turkey strips

Name: Pointed cabbage and carrot salad with turkey strips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Turkey escalope (à ca.150 g); 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 (approx. 750 g) Pointed cabbage; 1 medium kohlrabi; 2-3 medium-sized carrots; 150 g Cream yoghurt; 150 ml Buttermilk; 1-2 TABLESPOONS Lemon juice; 1-2 TEASPOONS Sugar; 7-10 Tbsp Cress

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Turkey escalope (à ca.150 g)
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 (approx. 750 g) Pointed cabbage
1 medium kohlrabi
2-3 medium-sized carrots
150 g Cream yoghurt
150 ml Buttermilk
1-2 TABLESPOONS Lemon juice
1-2 TEASPOONS Sugar
7-10 Tbsp Cress

Directions

1
Wash the meat, dab dry and cut into thin strips. Heat the oil in the pan. Fry the meat until brown. Season and take out
2
Clean, wash and quarter the cabbage. Cut out the stalk. Cut cabbage into strips and blanch in boiling water for 1-2 minutes, drain. Peel and wash kohlrabi and carrots. Cut kohlrabi into sticks and grate carrots coarsely
3
Mix yoghurt and buttermilk. Season with lemon juice, salt, pepper and sugar. Serve the salad ingredients with turkey strips and salad dressing. Rinse the cress briefly in cold water, drain well and sprinkle over the salad
4
Drink: mineral water