Kohlrabi salad

Ingredients for 4 servings:

• 500 g kohlrabi, approx. 2 – 3
• 1 pinch of turmeric, or 1 small carrot
• ½ onion(s) , or 1 shallot
• ½ cucumber(s)
• 1 tbsp white wine vinegar, or apple
• 1 tbsp mayonnaise (Miracel Whip Balance)
• 1 tsp mustard, medium hot or sweet
• 1 liter vegetable broth
• 1 tbsp herbs (salad herbs), fresh or frozen
• e.g. cucumber juice or apple juice
• n. B. Salt
• pepper, black
• Garlic granules
• possibly cocktail tomatoes
• possibly cucumber(s), (pickled gherkins) e.g. Spreewälder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

fake potato salad, WW-suitable, 1 point

Peel the kohlrabi, halve the tops of the tubers, and then equally divide the halves into thirds. Cut these slices into approximately 3mm thick slices to create a potato-like texture. Cook the slices in the vegetable broth for approximately 15-20 minutes, checking the consistency frequently towards the end of the cooking time. The kohlrabi can also have a bit more bite, though (tip: a pinch of turmeric or a small, finely chopped carrot will color the slices similar to a potato). Drain the slices, reserving some of the cooking water to compensate for any dryness. Allow to cool. While the slices are cooking, sauté half an onion (or a shallot) in a little water. Wash half a cucumber (do not peel!), scrape out the seeds, and dice very finely (also tomatoes and cucumbers if desired). Toss the vegetable pieces in the dressing made from vinegar, mustard, mayonnaise, and herbs. Fold in the kohlrabi slices and season to taste with salt, pepper, and garlic granules. Let it sit in the refrigerator for about 1-2 hours. Season to taste and adjust with cooking water, apple juice, or pickle juice if desired. Tip: Of course, you can also make the salad more substantial, for example, with boiled eggs or sausage.