Cold Cuts Salad Nabburg Style

Ingredients (for two people):

  • 100g vegan alternative to lyon
  • 100g veggie beef
  • 70g gherkins
  • 1 onion
  • chives, finely chopped


  • mustard, medium hot
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 150ml vegetable stock
  • black pepper, freshly ground
  • 2 lemon slices with peel
  • rosemary
  • 10g ginger, sliced into rings


  1. Dressing: Mix mustard with olive oil and vinegar, pour in vegetable stock and add pepper to taste. Pour the stock in a large bowl and add lemon and ginger slices as well as rosemary.
  2. Chop cold cuts and gherkins into fine strips. Cut the onions into thin half-rings. Put everything in the stock and mix well. Let everything rest for 2 hours (better overnight), remove lemon slices, ginger and rosemary. Garnish with freshly chopped chives.

Our tip: The salad tastes great as spread after mixing it with Vayonnaise - mix just after resting and enjoy!

A recipe from Sophie Mathisz

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