John Myers
Wasabbi Potato Salad with Kohlrabi Schnitzel
The perfect wasabbi potato salad with kohlrabi schnitzel recipe with a picture and simple step-by-step instructions.
- 8 Potatoes big
- 0,5 Cucumber
- 1 Onion
- 3 tbsp Olive oil
- 2 tbsp White wine vinegar
- 1,5 tbsp Wasabi paste
- 1 tbsp Raw cane sugar
- 1 tsp Mustard
- 100 ml Apple juice naturally cloudy
- 2 Spring onions
- Salt pepper
- 1 Kohlrabi fresh
- Flour
- Water
- 1 tsp Mustard
- Amaranth popped
- Black sesame
- Breadcrumbs
- Peel the potatoes and boil them in salted water for about 20 minutes.
- Dice the onion and sauté briefly in the olive oil. Then slowly add the sugar and let everything lightly caramelize. Use vinegar to deglaze. Simmer briefly with apple juice, wasabi, mustard, salt and pepper.
- Cut the cucumber into small pieces. Cut the spring onions into thin rings .. Drain the potatoes, let them cool down briefly, cut and mix with the dressing and the cucumber pieces, which are still warm.
- Prepare kohlrabi schnitzel as I do in this recipe: Kohrabi thalers with almonds and amaranth
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