Grated Kohlrabi Salad with Beetroot, Carrot, Cucumber and Sprouts
1 vote

Currently raw food increasingly dominates at home on the weekends. We like it very much and our stomach tolerates it also ideally. Today I decided to create a salad with beetroot for us Grated Kohlrabi Salad with Beetroot, Carrot, Cucumber and Sprouts has a delicate flavor and has convinced us to share that recipe with you.

Fresh parsley and chives is also really wonderful for this delicious salad.

Today we have eaten this salad also with separate own() fresh cherry tomatoes, corn salad and avocado. The own cherry tomatoes are from a bush tomato (Windowbox red), which I grow for test purposes indoor at home with LED plant lamps quite successfully

Enjoy the salad!

Total Time: 20 Minutes
Prep Time: 20 Minutes

Ingredients

... for 2 servings
Portionen:
Dressing
150 g soy yogurt (natural)
½ tsp oregano
½ tsp rosemary
½ tsp salt
1 tsp pepper
1 tsp dill
1 Tbsp canola oil
1 Tbsp agave syrup
Salad
100 g kohlrabi
100 g beetroots
150 g carrots
150 g cucumber
shallot
25 g red radish sprouts
30 g alfalfa sprouts

Directions

  • 1
    Mix well soy yogurt together with all the herbs, salt, rapeseed oil and agave syrup
  • 2
    Peel and chop the shallot
  • 3
    Peel kohlrabi, carrots and beetroot and grater coarsely all together with the cucumber (alternatively: chop coarsely and blend briefly)
  • 4
    Mix everything well and serve with the sprouts

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