Ingredients:
- 220 g Mayonnaise
- 220 g Full-fat Yogurt
- Salt, Pepper, Sugar, Nutmeg
- 1/2 bunch flat-leaf Parsley
- 800 g Chinese Cabbage
- 2 Onions
- 3 Bell Peppers (green, yellow, and red)
- 1 small can of Corn
- 1 small can of Peas
- 150 g Cooked Sausage (Fleischwurst)
Instructions:
1. Prepare the Chinese Cabbage: Start by removing the outer leaves of the Chinese cabbage. Then, cut it into quarters and rinse it thoroughly under running water. Slice each quarter into thin strips.
2. Prepare the Vegetables: Peel the onions and clean the bell peppers. Dice the onions finely. Cut the bell peppers into slightly larger chunks. Drain the corn and peas in separate colanders.
3. Layer the Salad: In a large salad bowl, layer the Chinese cabbage, onions, cooked sausage, bell peppers, corn, and peas alternately.
4. Make the Dressing: In a separate bowl, mix together the mayonnaise and yogurt. Season with salt, pepper, nutmeg, and a pinch of sugar to taste. Pour this dressing over the layered vegetables.
5. Finishing Touches: Finely chop the parsley and sprinkle it on top of the salad for a fresh touch.
6. Refrigerate: Cover the salad and refrigerate it overnight. The flavors will meld beautifully, making it even more delicious the next day.
This salad is easy to prepare, stores well, and is ideal for meal prepping or a quick gathering. Enjoy!
