Kohlrabi salad Middle Eastern style

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Recipe by Damaris Beems Course: SaladCuisine: Middle East, Arabic
Servings

4

Preparation

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Kohlrabi and I do not have a long cooking history to share with you. But in recent years more and more often. If you cook with the seasons and you work together with a vegetable garden … is that what happens. And that’s great. This salad is deliciously light, summery, crunchy, flavorful and creamy.

Ingredients

  • 4 Big kohlrabi

  • 2 cloves garlic

  • 1 bouquet fresh mint

  • 1 table spoon dried mint

  • 1 bouquet cilantro

  • 1 cup corn salad

  • 1 lemon (for its juice)

  • 1 tub crème fraîche

  • 100 ml vegetable yogurt Greek style

  • salt and pepper

  • 1 table spoon sumac

  • 1-2 table spoon nigella seeds

Cooking time

  • Peel the kohlrabi and cut them into small cubes.
    Finely chop the mint leaves and fresh coriander.
    Cut the garlic cloves very finely.
    Wash the lamb’s lettuce.
    Squeeze the lemon.
  • Now mix all the ingredients except the sumac and nigella seeds together.
  • Bring it to taste with salt and pepper.
  • Garnish with the sumac and a few more nigella seeds.

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