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Currywurst salad

updated

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Ingredients for 2 servings:

  • 1 large kohlrabi
  • 250 g carrot(s)
  • 1 red bell pepper(s)
  • 3 sausages from the jar or can
  • 100 g salad cream (Miracel Whip)
  • 2 eggs
  • 4 pickles
  • 2 tbsp curry
  • Vinegar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

low-carb

Thickly slice the carrots and dice the kohlrabi. Cook both together in a little salted water until al dente. Hard-boil the eggs. Meanwhile, finely chop the sausages, bell peppers, and cucumbers. Pour 3 tablespoons of the sausage liquid and 3 tablespoons of the cucumber liquid over them. Strain the vegetables, dice the eggs, and add both while still warm. Carefully mix with Miracle Whip, 1 teaspoon of vinegar, and the curry powder. Season with salt and pepper. Serve warm. The salad is also delicious cold.

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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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