Carrot and kohlrabi salad
I have just gotten home from work. The dark and rainy weather made me really tired so I was not in the mood neither to cook dinner nor to eat anything heavy.
Fortunately, I already had some refreshing food ready at home, which turned out to be a perfectly light dinner: grilled chicken meat with salad. The salad itself is based on carrot and kohlrabi and I added some fresh onion to it. Simply sensational for meat dishes.
It can be served not only for dinner – if you are having a barbecue, grilled meat will go very well with it.
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Ingredients for kohlrabi salad.
- 2 large carrots
- 1 large kohlrabi
- 2 tablespoons of raisins (sultanas)
- 1 spring onion
- 1/2 teaspoon of salt
- a pinch of pepper
- 3 tablespoons of sour cream
- 1 tablespoon of lemon juice
- 2 tablespoons of boiling water
How to make carrot and kohlrabi salad.
Peel the carrot and kohlrabi and grate them on a large mesh grater.
Pour boiling water over the raisins and set it aside for 10 minutes.
Pour salt, pepper and one tablespoon of the raisins with the water into the cup. Also add cream and lemon juice. Blend them.
Put the grated carrot, kohlrabi, remaining raisins and sliced green onion into a bowl. Pour the now prepared sauce over the vegetables and mix thoroughly. Cool in the fridge.
Good to know when making kohlrabi salad.
You can prepare the salad a day before and pour the sauce over it only on the day of serving it.
Once the salad is already with the sauce, you can still keep it in the fridge for two or three days.
You can use fresh parsley instead of onions.
Do you like salads? If yes, try our recipe for Coleslaw.
