Cabbage Apple Salad with Walnuts and Pancetta

Ingredients

• 800 g cabbage
• Salt
• 2 Apples
• 1 tbsp coarsely chopped parsley
• 4 tbsp Yogurt
• 1 tbsp honey
• 3 tbsp Rapeseed oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Medium-hot mustard
• pepper (ground)
• 40 g walnut kernels
• 100 g pancetta (sliced)

Instructions

1. 1.

   Remove outer leaves from the cabbage, quarter it, cut out the core and slice the quarters into strips. In a bowl mix with salt and knead well.

2. 2.

   Wash the apples, quarter them, remove cores and dice finely. Mix in the parsley with the cabbage.

3. 3.

   Whisk together yogurt, honey, 2 tbsp oil, vinegar and mustard for the vinaigrette. Season with salt and pepper.

4. 4.

   Toast the walnuts in a hot pan until fragrant. Remove and chop coarsely. Cut pancetta into pieces and fry in the remaining hot oil for 2-3 minutes until crisp. Drain on paper towels.

5. 5.

   Fold the dressing into the salad, season to taste, and sprinkle with walnuts and pancetta before serving.