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Colorful sugar snap pea salad

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Ingredients for 2 servings:

  • 250 g sugar snap peas
  • 200 g kohlrabi
  • 100 g carrot(s)
  • 100 g radishes
  • 50 g corn kernels, addD
  • 1 tbsp rapeseed oil
  • 4 tbsp vinegar (white wine vinegar)
  • 1 tbsp mustard, medium hot
  • 2 tbsp honey
  • salt and pepper
  • 1 tbsp chervil, chopped
  • 2 radish rosettes

Instructions

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

*The respective vegetable quantities refer to cleaned or drained vegetables.* **If you like, you can blanch the snow peas very briefly; we prefer them crisp and raw.** Arrange the snow peas in a star shape on plates. Cut the kohlrabi, carrots, and radishes into fine strips, mix with the corn, and place each in the center of the plate. Whisk the oil with the vinegar, mustard, and honey, season with salt and pepper, and drizzle over the vegetables. Serve garnished with chervil and radish rosettes. Fat 12 g LF 30 28.5% P 7.5

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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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