Soak the sultanas in water for a while. Quarter the apples, remove the core and peel. Peel the parsley root. Then grate both finely and place in a bowl.
Mix the sour cream with the natural yoghurt in a separate bowl and pour over the fruit and vegetable mixture. Fold in carefully. Season to taste with salt, pepper and sugar.
Finally, pour the sultanas over the salad and fold in as well. Garnish with flaked almonds. This salad goes very well with a fish dish.
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