How to cook kohlrabi salad
Kohlrabi – is a sort of common white cabbage. Thickened lower part of the stem – stem fruit, which tastes like cabbage-stump, but without any hot or bitter hints is used for food. Juicy, sweet kohlrabi pulp has a lot of dietary fiber, vitamins, trace elements, glucose. In terms of containing vitamin C, kohlrabi exceeds oranges and lemons. You can get maximum benefit from this vegetable eating its fresh raw stem fruits. Kohlrabi salad is cooked in several minutes, but is very juicy, light and tasty, and the most important – it’s useful.
- Kohlrabi – 10 oz (300 g)
- Fried sunflower or pumpkin seeds – 1.7 oz (50 g)
- Vegetable oil (sunflower, olive oil)
We peel kohlrabi, wash it and grate on a big grater. You should better choose fresh, not large stem fruits as they are more tasty and tender.
We add fried seeds and dress the salad with vegetable oil, you may add a little salt. We mix everything and the kohlrabi salad is ready.
In spite the fact that this salad has minimum ingredients it is very tasty. You may decorate it with chopped vegetables and serve.
- You should better add seeds just before serving, so that they won’t have time to damp in cabbage juice.
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