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Smokey's kohlrabi salad in pepper cream cheese dressing

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Ingredients for 2 servings:

  • 2 small kohlrabi
  • 3 tbsp walnuts, roughly chopped, roasted without fat
  • 2 sprigs of basil, leaves coarsely chopped
  • 2 tbsp, leveled cream cheese, with pepper
  • 1 dl milk
  • 1 tbsp white vinegar
  • 1 tsp mustard
  • 1 pinch(s) nutmeg, freshly ground
  • 1 pinch(s) paprika powder, sweet or hot to taste
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

SiS-compatible

Peel and quarter the kohlrabi, then slice it thinly using a mandoline and slice it directly into a bowl. For the dressing, whisk everything thoroughly and add it to the kohlrabi. Mix well and let it stand for about 15 minutes. Serve the salad on two plates and sprinkle with the nuts and basil. Tip: You can also use parsley instead of basil. This salad also goes well with plain roasted chicken breast or unbreaded pork schnitzel.

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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.

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