Purple pointed cabbage salad
with apple, nuts, and goat’s cheese Main dish, serves four
Ingredients
1 purple pointed cabbage
1 red or green apple
75 g walnuts
200 g soft goat’s cheese*
2 sprigs of parsley
2 tbsp raisins
4 tbsp mayonnaise
2 tbsp yoghurt
1 tbsp mustard (sharp or mild)
2 tbsp white wine vinegar
Salt and pepper
20 minuts
serves four
Preparation method
1. Halve the pointed cabbage and remove the hard core. Chop the cabbage into fine strips. Cut the apple into quarters, remove the core, and cut the apple into slices. Roughly chop the walnuts. Crumble the goat’s cheese. Finely chop the parsley.
2. Whisk the mayonnaise, yoghurt, mustard, and vinegar to create a dressing and season to taste with salt and pepper.
3. Divide the cabbage among four plates. Arrange the apple, walnuts, goat’s cheese, raisins, and parsley over the cabbage and pour over the dressing.
*If you don’t like goat’s cheese, you could grate mature cheese to sprinkle over the salad or arrange slices of brie on the salad.