Summary

Ingredients

• 1 handful red cabbage, grated
• 1 handful Chinese cabbage, grated
• 0.5 ½ cucumber (s), fresh and grated,
• 0.5 ½ carrot (s), cut into small cubes
• 3 cocktail tomatoes, quartered
• 0.5 ½ onion (s), red, cut into small cubes
• 1 tablespoon sunflower seeds
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled sugar, or other sweetener
• 1 teaspoon balsamic vinegar, white
• 1 tablespoon oil, preferably cold-pressed grape seed oil
• Chives or spring onions, cut into small rings
• 100 g mountain cheese, cut into 4 parts
• 1 tablespoon milk
• 1 tablespoon, leveled flour
• 1 tablespoon breadcrumbs
• Oil, for the pan

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Instructions

1. Put all the vegetable ingredients and the sunflower seeds in a bowl, lightly salt and pepper, season with balsamic vinegar. Mix well with the oil and sprinkle with the chives.
2. Dip the cheese sticks in milk, mix the flour and breadcrumbs and turn the sticks in the mixture. Briefly heat more than fry in a pan that is not too hot, as the cheese becomes slightly hard on high heat.
3. Arrange the cheese on the salad.