Pointed cabbage and carrot salad with strips of turkey

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1.

Wash the meat, dab and cut into thin strips. Heat the oil in the pan. Fry the meat in it until brown. Season and remove

2.

Clean, wash and quarter the cabbage. Cut out the stalk. Cut the cabbage into strips and blanch in boiling water for 1-2 minutes, drain. Peel and wash the kohlrabi and carrots. Cut the kohlrabi into sticks and coarsely grate the carrots

3.

Mix the yogurt and buttermilk. Season to taste with lemon juice, salt, pepper and sugar. Serve the salad ingredients with turkey strips and salad sauce. Rinse the cress briefly with cold water, drain well and sprinkle over the salad

4.

Drink: Mineral water