Refreshing kohlrabi salad

Ingredients for 3 servings:

• 3 kohlrabi bulbs
• 1 tsp, heaped salt
• 1 handful of peanuts, salted
• 2 tbsp oil, neutral, e.g. B. rapeseed oil
• 2 tbsp lemon juice
• ½ tsp sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

in the style of my favorite Asian

Peel the kohlrabi bulbs and cut them into fine strips. This is quickest done with a vegetable slicer with a julienne attachment. Sprinkle the salt over the bulbs and fold them in. Let the kohlrabi drain for about 15 minutes. In the meantime, make the dressing from oil, lemon juice, sugar, and salt. This works best in a shaker or an empty, clean jar with a lid. Dry-roast the peanuts in a pan. As soon as the nuts begin to crackle slightly, stay with the pan and stir as needed until they are lightly browned. Then roughly chop the peanuts. After 15 minutes, briefly toss the kohlrabi and discard any excess liquid, gently squeezing the kohlrabi. Then toss the kohlrabi with the dressing and let it sit for 15 minutes. Before serving, divide the salad between bowls and sprinkle with the chopped peanuts.