Cabbage salad in pitta bread

  • 20 minutes
  • Recipe iconsimple
  • Recipe icon
  • Recipe icon
  • lactose-free, 
  • vegetarian
Ingredients

Ingredients for 4 Portions

2 tbsp vinegar
2 tbsp rapeseed oil
1 tsp mustard
1 tsp wasabi paste
Salt, pepper
250 g cabbage
50 g roasted and salted pistachios
150 g Emmental AOP
150 g black grapes
1 bunch of chive
4 pitta bread

Star of the dish
Emmentaler AOP Organic Mild/Classic
Preparation

Mix together the vinegar, oil, mustard, wasabi, salt and pepper. Prepare the cabbage by removing the stalk and finely shredding the cabbage leaves. Add the cabbage to the dressing and knead by hand for 1-2 minutes.

Shell the pistachios. Cut the Emmentaler AOP in 1 cm sized cubes. Halve the grapes. Cut the chive into rolls. Add all the ingredients to the cabbage and mix well.

Prepare the pitta bread according to the instructions on the packet and fill with the cabbage mixture.

«Enjoy your meal»
Monika_Boesch
«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

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