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Pegas carrot and kohlrabi salad

updated

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Ingredients for 4 servings:

  • 200 g carrot(s), finely grated
  • 1 m.-large kohlrabi, coarsely grated
  • 5 tbsp oil (sunflower oil)
  • 5 tbsp vinegar (apple cider vinegar)
  • Salt
  • 1 pinch(s) of sugar
  • some parsley, freshly chopped
  • possibly caraway

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Light raw vegetable salad – wonderful as a side dish

Combine the carrots and kohlrabi in a bowl. Then add the oil and apple cider vinegar and season with salt. Finally, add a pinch of sugar. Mix all ingredients well again. Then, refrigerate the salad and let it sit for another half hour. If you like, you can round out the flavor with a little caraway. Garnish with parsley before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pegas carrot and kohlrabi salad

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