Walddorfsalat aus dem Wok

Ingredients

• 250 g celery
• 3 tbsp Lemon juice
• 2 slices canned pineapple
• 1 red chili pepper
• 3 tbsp oil
• 1 piece fresh horseradish
• 2 Spring Onions
• 100 ml Vegetable broth
• 2 tbsp crème fraîche
• 2 tbsp walnut kernels
• Salt
• Pepper

Instructions

1. 1.

   Peel and wash the celery, slice finely into sticks, and drizzle with 1 tbsp lemon juice. Drain the pineapple and cut into small pieces.

2. 2.

   Remove seeds from the chili pepper and slice into thin rings; toss with 1 tbsp oil and marinate the pineapple pieces in it. Peel the horseradish and grate finely.

3. 3.

   Trim and wash the spring onions, then cut diagonally into rings. Heat 2 tbsp oil in a wok and stir‑fry the celery sticks until lightly browned. Add the spring onion rings, cook briefly, and deglaze with vegetable broth.

4. 4.

   Stir in the pineapple, cook for 2 minutes, then fold in horseradish and crème fraiche. Season everything with salt, pepper, and lemon juice. Roughly chop walnuts and sprinkle over the salad.