Sauerkraut salad

Name: Sauerkraut salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g Hazelnut kernels (with skin); 200 g Carrots; 50 g Lamb's lettuce; 150 g Spring onions; 2 (approx. 340 g, e.g. Elstar) Apples; 1 package (500 g) Sauerkraut; 100 g Gouda cheese; 5 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2-3 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g Hazelnut kernels (with skin)
200 g Carrots
50 g Lamb's lettuce
150 g Spring onions
2 (approx. 340 g, e.g. Elstar) Apples
1 package (500 g) Sauerkraut
100 g Gouda cheese
5 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2-3 TABLESPOONS Oil

Directions

1
Coarsely chop the hazelnuts, roast them in a pan without fat while turning and take them out. Peel, wash and finely grate the carrots. Clean and wash lamb's lettuce and drain well in a sieve. Clean and wash spring onions and cut into fine rings. Peel and halve apples and cut out the core. Grate apples finely. Pick the sauerkraut.
2
Mix sauerkraut, carrots, spring onions and apples well. Cut cheese into sticks and mix in. For the vinaigrette mix vinegar, salt, pepper, sugar and nuts. Fold in the oil. Pour the vinaigrette over the sauerkraut salad, mix well, carefully fold in the lamb's lettuce. Leave to stand for about 20 minutes. Then arrange in deep plates
3
Waiting time approx. 20 minutes