Layered Salad with Japanese Cabbage

Ingredients

• 4 Carrots
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• 0.5 tsp Sugar
• Salt
• freshly ground pepper
• 0.5 celery root
• 1 chili pepper
• 2 tbsp olive oil
• 4 tbsp cloudy apple juice
• 1 tbsp Apple cider vinegar
• 0.5 Chinese cabbage
• 200 g Sour Cream
• 1 tbsp Lemon Juice
• 400 g yogurt (3.5% fat)
• 2 tbsp freshly chopped parsley
• 2 tbsp chives sprigs
• 2 tbsp olive oil
• 80 g walnut kernels
• 3 green salad leaves (cut into strips)
• Chives

Instructions

1. 1.

   For the carrot salad, peel and finely grate the carrots, then mix with olive oil, lemon juice, sugar, salt, and pepper; let rest for 10 minutes. For the celery salad, also peel and grate the celery root. Wash, halve, deseed, and finely chop the chili pepper. Combine the celery, chili, olive oil, apple juice, vinegar, salt, and pepper; let rest for 10 minutes. Wash and trim the Chinese cabbage, then slice into fine strips. Mix with sour cream, lemon juice, salt, and pepper. Whisk the yogurt with herbs, olive oil, a pinch of salt, and pepper.

2. 2.

   Distribute the carrot salad into four glasses and cover with some of the yogurt sauce. Layer the Chinese cabbage salad and celery salad on top, adding a layer of yogurt sauce between each. Finish with a final drizzle of yogurt sauce. Garnish the salad with walnut kernels, green salad strips, and chives, then serve immediately.