Summary

Ingredients

• 0.5 ½ head pointed cabbage, small, approx. 600 g
• 150 g carrot (s), cleaned
• 1 tablespoon, heaped horseradish, fresh
• 1 spring onion (s)
• 0.5 ½ bunch leaf parsley
• Salt and pepper, from the mill
• 60 g suar

For the dressing:

• 120 ml whole milk
• 120 ml buttermilk
• 1 tablespoon, heaped mustard, sweeter
• 200 ml mayonnaise
• 1 tablespoon fruit vinegar
• 1 tablespoon lemon juice, freshly squeezed one organic lemon
• 0.5 ½ lemon (s), it the zest

Also: to taste

• 1 tablespoon, leveled black pepper, finely ground
• 1 teaspoon, leveled sea salt, fine
• sugar

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Instructions

1. First remove the outer leaves of the pointed cabbage. Then cut in half and cut out the massive stalk.
2. Pull into fine strips on a vegetable slicer on the finest setting. Take care of your fingers.
3. Clean the carrot and pull it over the coarse side of a vegetable slicer. Pull the fresh horseradish over a fine grater and mix all three ingredients thoroughly.
4. Divide the spring onion lengthways and cut into fine half rings. Finely chop the parsley including the stems. Always use the stems, because they have even more aroma than the leaves and give you a bite. Add both to the cabbage and the carrot and fold in.
5. Simply put all other ingredients according to the list into a blender and chop them up thoroughly. You can also use the hand blender in a tall vessel. Now pour the marinade over the lettuce base, stir well and let it steep in the refrigerator for at least 24 hours. Two days, however, are even better. Mix through every now and then.
6. After marinating, season to taste with sea salt and black pepper from the mill and, if necessary, additional sugar.
7. The Kohl Schlau Salad is a perfect companion for e.g. chicken breast strips, grilled scampi, delicious matjes or as a salad topping for burgers of all kinds. Or simply as a salad with the main course or as a snack in between.