About the Recipe
I add grains to most of my salads (or some other carbs) and eat them as a main dish. But sometimes when I make curries, stews etc. I like to have a little side dish of greens. And thus raw salads are a perfect addition to a warm main course, especially in the wintertime, when you want to pack in some more vitamins in the form of raw vegetables.
Kohlrabi seems to be a long lost and forgotten vegetable; I think the last time I ate it was more than 3 decades ago… It looks like Sputnik, it’s very juicy and has a mild, sweet flavour and a crispy, crunchy texture that’s perfect for raw side dishes. You can also eat it on its own, for example if you get bored of carrots and humus, try kohlrabi!
Ingredients
1-2 kohlrabi
2 medium size carrots
1 apple
Parsley to garnish
Dressing
2 tbsp. virgin or extra virgin olive oil
1 tbsp. Dijon mustard
Juice of half a lemon
1 tbsp. maple syrup
Freshly ground black pepper
Preparation
1. Remove the leaves from kohlrabi.
2. Wash, peel and grate carrots, apple and kohlrabi.
3. In a salad bowl make the dressing by combining all the dressing ingredients.
4. Grate all vegetables and add to the salad bowl and then toss it well.
5. Sprinkle with chopped parsley and serve.