Apple and red cabbage salad with Emmentaler AOP

25 minutes

simple

Ingredients

Hinweis

Die Zutatenmengen sind nun umgerechnet und sinnvoll auf-/abgerundet. Bitte beachten Sie: Mengen im Text sowie die Koch- und Backzeiten wurden nicht automatisch angepasst.

Emmentaler AOP, diced small
red cabbage
celery stalks
small beetroots, raw
organic green apples
nuts, peeled
lemon
extra virgin olive oil
a little mustard

Star of the dish

Emmentaler AOP Mild/Classic

Preparation

Chop the vegetables: Julienne the red cabbage, the celery sticks and beetroot into thin strips.
Cut the apple into small pieces and briefly place in lemon juice infused water.
Mix all the ingredients in a salad bowl and add the cubes of Emmentaler AOP.
Prepare a dressing using the juice of half a lemon, three tablespoons oil, salt and pepper and some mustard.
Pour the sauce over the salad, mix carefully and serve

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

MORE INSPIRATION
TO COOK

MORE RECIPE IDEAS

Main course

Apple and red cabbage salad with Emmentaler AOP

MORE RECIPE IDEAS

Barley and chicken stir-fry

Spelt risotto with Emmentaler AOP

Asparagus salad with walnuts and Emmentaler AOP

Suche

Schnelleinstieg

Search

Quick access