I know I said earlier (a few blogposts ago) that I could eat Vietnamese food all summer long. That was, however, only part of the truth, because salads are just as needed during the hot season, I believe. Today’s recipe is another one from my series for Florette Deutschland. I made a summery coleslaw with yogurt mustard dressing and goat’s cream cheese.
I’m not so sure I should even call this “coleslaw” a “coleslaw”, because it has, as a matter of fact, nothing to do with the coleslaws you probably imagine right now. There’s no mayo (but a super creamy yogurt and mustard dressing), and I have added a variety of fruit (apples) and veggies (white cabbage and carrots) to this coleslaw-inspired salad. Topped it with caramelised hazelnuts and creamy goat’s cheese – the result is just one thing: perfect. Give it a try, I’m sure you won’t regret!
The recipe will be available on the website of Florette soon, too. This recipe therefore has been created in paid partnership with Florette (advert).
I am wishing you a lovely weekend!
Summery coleslaw with yogurt mustard dressing and goat’s cream cheese
For two – four servings.
1/2 small white cabbage
2 tbsp white wine vinegar
1/2 tsp sea salt
1 apple, e.g. Elstar
1 tbsp lemon juice
1 bag Florette Sommer-Kreation
1 handful hazelnuts
1 tsp butter
1 tbsp brown sugar or maple syrup
For the dressing:
75 g plain yogurt
1 tbsp dijon mustard
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp lemon juice
Salt and black pepper, freshly ground
75 g goat’s cream cheese
Remove the stalk and outer leaves of the cabbage. Thinly slice cabbage, add cabbage to a bowl. Add vinegar and salt, then „massage“ the cabbage with your hands for 5 minutes, until it becomes soft and juicy. Set the cabbage aside in the fridge for 30 minutes.
In the meantime, wash (or peel) and roughly grate the carrots.
Wash and deseed the apple, cut the apple into bite-sized cubes. Mix apple with lemon juice.
Massage the cabbage for another minute, then squeeze any liquid out of the cabbage, using your hands. Transfer cabbage to a bowl, mix with carrot, apple and Florette „Sommer-Kreation“.
Heat a small pan without fat. Roughly chop hazelnuts, roast them in the pan until they start to smell, stir and turn regularly to prevent them from burning. Add butter and sugar or syrup and allow the nuts to caramelise for a minute. Transfer the nuts to a sheet of baking paper, allow to cool.
For the dressing, mix yogurt with mustard, oil, vinegar and lemon juice. Season the dressing with salt and pepper to taste.
Mix the coleslaw with the dressing, divide coleslaw over two plates or bowls, top with caramelised nuts and a dollop of goat’s cream cheese.