Waldorf salad with red cabbage, apples and hazelnuts

Budget Recipes Salads Vegetarian

Servings

5 people

Preperation

10 minutes

Cooking

10 minutes

Waiting

50 g hazelnuts 300 g red cabbage, finely chopped 350 g celery, thinly sliced 300 g Granny Smith apples, cored and thinly sliced 60 g red onion, thinly sliced 140 g sour cream (or sheep's yogurt) 50 g parsley, finely chopped 100 g dried cranberries 100 g mayonnaise salt pepper

Preheat the oven to 180°C (350°F). Place the hazelnuts in a baking dish and roast for about 10 minutes. Let them cool and roughly chop.

In a large bowl, combine the cabbage, celery, apples, and onion. Add the sour cream, mayonnaise, parsley, cranberries, ½ tsp salt, and freshly ground pepper.

Gently mix everything by hand, being careful not to break the apples.

Serve topped with the chopped hazelnuts.