Chopped Salad with Goat Cheese

and Almonds
Get choppin'! The end result is worth the effort.
Cals 438 · Prot 12 · Carbs 61 · Fat 19
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Get choppin'! The end result is worth the effort.
Cals 438 · Prot 12 · Carbs 61 · Fat 19
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Carrot
1 Piece
Celery
1 Piece
Red pepper
1 Piece
Apple cider vinegar
15 ML
White balsamic vinegar
30 ML
Dried cranberries
30 Grams
Honey
30 Grams
Olive oil
4 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Savoy cabbage
200 Grams
Green apple
1 Piece
Whole almonds
40 Grams
Almond flakes
30 Grams
Soft goat cheese
120 Grams

Tips for fussy eaters

Separate some of the vegetables and prepare a stir-fry for them. Serve it over rice.

Pro tip

Perfect your knife skills! Slice the vegetables so thin you could use a spoon for eating this salad.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Start salad

Peel the carrots and slice them into thin matchsticks. Finely slice the celery. Slice the bell pepper as thinly as possible. Add them to a bowl and set aside.
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2 Make dressing

Add the apple cider vinegar, white balsamic vinegar, dried cranberries and honey to a small pot. Bring to a simmer, then immediately take off the heat. Pour the hot vinegar mix over the carrots, celery and bell pepper. Add the olive oil, salt and pepper. Toss. Refrigerate until cool.
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3 Chop

Slice or shred the Savoy cabbage as thinly as possible. Massage the cabbage for 10 seconds. Wash, dry and very finely slice the apple (skin on). Chop the whole almonds.
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4 Toast almonds

Toast the chopped almonds in a hot, dry pan for 1-2 min, stirring. Add the almond flakes and toast for 1 min further, until lightly toasted. Transfer to a plate and set aside.
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5 Crumble cheese

Crumble the goat cheese or cut it into small pieces.
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6 Combine

Combine the cabbage, apple, carrot, celery, pepper and the dressing. Add the goat cheese and the toasted almonds. Toss well. Divide among bowls and serve immediately.

Tips for fussy eaters

Separate some of the vegetables and prepare a stir-fry for them. Serve it over rice.

Pro tip

Perfect your knife skills! Slice the vegetables so thin you could use a spoon for eating this salad.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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