WWW.FREI-STYLE.COMCreamy Kohlrabi Salad with Apple and Carrot
Ingredients
For the salad
- 1-2 kohlrabi (approx. 400 g / 14 oz.)
- 150 gr (5.3 oz.) red cabbage
- 1 apple
- 1-2 carrot
- 50 gr (1.8 oz.) sunflower seeds
- 1 spring onion
For the dressing
- 60 gr (2.1 oz.) Greek yogurt
- 2 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- salt
- pepper (to taste)
Equipment: Grater, Mandoline, Pan, Bowl
Instructions
Prepare the vegetables
- 1.Peel the kohlrabi and finely grate it on a box grater.
- 2.Finely shave the red cabbage or cut it into thin strips.
- 3.Wash, peel and core the apple, then cut it into thin strips.
- 4.Wash and peel the carrot, then finely grate it or cut it into thin strips.
- 5.Wash the spring onion and finely slice it into rings.
Toast the sunflower seeds
- 1.Toast the sunflower seeds in a dry pan over medium heat until golden.
- 2.Remove them from the pan and let them cool.
Dressing and assembly
- 1.For the dressing, whisk the yogurt, mayonnaise, Dijon mustard, lemon juice, apple cider vinegar and honey until smooth.
- 2.Season the dressing with salt and pepper.
- 3.Combine all the prepared ingredients in a large bowl, add the dressing and toss everything well.
- 4.Scatter the toasted sunflower seeds over the salad and serve.
Notes
Tip from my kitchen: peel the kohlrabi generously, as the outer layer is often a little woody. I always add the toasted sunflower seeds just before serving, otherwise they soften in the dressing. To make the salad vegan, swap the yogurt and mayonnaise for plant-based versions and use maple syrup instead of honey. And if you grate the apple ahead of time, toss it with a little lemon juice so it does not brown.
Nutrition per serving: 220 kcal · 7 g protein