Sauerkraut salad with cheese

Name: Sauerkraut salad with cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Sauerkraut, fresh from the barrel; 1/2 Head Batavia salad; 1 Onion; 300 g Carrots; 150 g Appenzeller cheese; 2 (approx. 200 g) small apples; 300 g Cream yoghurt; 2 TABLESPOONS clear honey; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 60 g Hazelnut kernels

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Sauerkraut, fresh from the barrel
1/2 Head Batavia salad
1 Onion
300 g Carrots
150 g Appenzeller cheese
2 (approx. 200 g) small apples
300 g Cream yoghurt
2 TABLESPOONS clear honey
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
60 g Hazelnut kernels

Directions

1
Drain the sauerkraut. Clean, wash, cut or pluck the salad and drain. Peel and finely chop the onion. Peel, wash and cut carrots into sticks. Cut cheese into sticks as well.
2
Wash apples, quarter and core them and cut them into thin slices. Mix yoghurt, honey and oil, season with salt and pepper. Mix prepared salad ingredients and sauce, season with salt and pepper.
3
Roughly chop the nuts and sprinkle over them.