Sauerkraut salad with Appenzeller

Name: Sauerkraut salad with Appenzeller
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Cream yoghurt; 1-2 TABLESPOONS liquid honey; 7-10 Tbsp salt, white pepper; 500 g Fresh food sauerkraut; 1 medium onion; 3-4 (approx. 300 g) Carrots; 100 g Appenzeller or mountain cheese (piece); 1 (approx. 250 g) big apple; 7-10 Tbsp some lemon juice; 1/2 Lettuce (e.g. Batavia); 50 g Hazelnut kernels

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Cream yoghurt
1-2 TABLESPOONS liquid honey
7-10 Tbsp salt, white pepper
500 g Fresh food sauerkraut
1 medium onion
3-4 (approx. 300 g) Carrots
100 g Appenzeller or mountain cheese (piece)
1 (approx. 250 g) big apple
7-10 Tbsp some lemon juice
1/2 Lettuce (e.g. Batavia)
50 g Hazelnut kernels

Directions

1
Stir yoghurt and honey until smooth. Season with salt and pepper. Drain the sauerkraut. Peel and finely chop the onion. Peel and wash carrots and cut into sticks. Mix prepared ingredients and yoghurt sauce. Leave to stand for about 30 minutes.
2
Cut cheese into sticks. Wash apple, quarter and core. Cut into thin slices and sprinkle with lemon juice if necessary. Clean, wash and pluck the lettuce into bite-sized pieces. Chop hazelnuts roughly
3
Mix cheese, apples, lettuce and nuts into the sauerkraut salad. Season again with salt and pepper