Raw vegetable salad with garlic mustard

Ingredients for 2 servings:

• 4 m.-sized carrot(s)
• 1 apple
• 1 kohlrabi
• 1 onion(s), red
• e.g. apple cider vinegar, vegan
• e.g. olive oil (only if the garlic mustard is added fresh)
• salt and pepper
• 2 tbsp garlic mustard leaves (preserved in olive oil), chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with carrots, apple, kohlrabi and onion

Peel the carrots and kohlrabi. Core the apples and run everything through a food processor fitted with a fine grater. Finely chop the onion and add it, mixing well. Season with salt and pepper, then add a dash of apple cider vinegar and the garlic mustard. Garlic mustard has a delicate, garlic-like flavor, so the leaves are great for chopping and marinating in olive oil. This will allow a very subtle aroma to develop in the oil. This herb-oil mixture is ideal for salad dressings and gives this salad a special touch. If it’s the right time of year (April – May), you can of course also use the fresh leaves, but use a little more, and do so promptly – this herb wilts quickly.