Cabbage and carrot salad with crispy turkey strips

Name: Cabbage and carrot salad with crispy turkey strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Turkey escalope (approx. 175 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 750 g) Pointed cabbage; 1 (approx. 300 g) Kohlrabi; 300 g Carrots; 125 g Low-fat curd; 150 ml Buttermilk; 1-2 TABLESPOONS Lemon juice; 1-2 TABLESPOONS Sugar; 1/2 Beet Cress

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Turkey escalope (approx. 175 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 750 g) Pointed cabbage
1 (approx. 300 g) Kohlrabi
300 g Carrots
125 g Low-fat curd
150 ml Buttermilk
1-2 TABLESPOONS Lemon juice
1-2 TABLESPOONS Sugar
1/2 Beet Cress

Directions

1
Wash the meat, dab dry and cut into strips. Heat oil in a pan and fry the meat in it until golden brown all around. Season with salt and pepper. Clean, wash and quarter the cabbage and cut out the stalk.
2
Cut cabbage into strips. Clean and peel kohlrabi and carrots. Cut kohlrabi into sticks, slice carrots. Mix quark and buttermilk and season with lemon juice, sugar, salt and pepper.
3
Wash the cress, cut from the bed and, except for a little to garnish, add to the salad dressing and stir in. Arrange the salad ingredients, turkey strips and salad dressing on plates and serve sprinkled with cress.