Kohlrabi salad

Kohlrabi salad with apples and eggs - a quick and healthy recipe

Preparation time: 15 minutes
Cooling time: 1-2 hours
Number of servings: 4-6

Kohlrabi salad with apples and eggs is an excellent choice for those days when we are looking for a light, vitamin-packed meal that is also full of flavor. It is a versatile recipe, perfect as a side dish for grilling or as a refreshing appetizer. This salad contains simple yet highly nutritious ingredients, offering you an explosion of flavors and textures. The slightly spicy taste of kohlrabi perfectly combines with the sweetness of apples and the creaminess of eggs.

A bit of history

Kohlrabi has been cultivated for thousands of years and is appreciated for its rich content of vitamins and minerals. This root vegetable is extremely versatile and can be eaten raw or cooked. Kohlrabi salad is a traditional recipe but can easily be adapted to individual preferences.

Ingredients

- 2 young kohlrabis (raw)
- 2 apples (preferably sweet)
- 4 eggs
- 1 red onion
- 100 ml oil (preferably olive)
- 200 ml light yogurt
- 1 teaspoon mustard
- 1 bunch of fresh parsley
- Juice of 1 lemon
- Salt and pepper to taste

Detailed instructions

1. Preparing the eggs: Start by boiling the eggs. Place them in a pot with cold water and let them boil for 5-7 minutes. After boiling, immediately transfer them to a bowl of cold water to stop the cooking process. Let them cool for a minute.

2. Cleaning and grating the ingredients: Meanwhile, peel the kohlrabi, apples, and onion. Use a large-hole grater to grate the kohlrabi and apples. Drizzle with lemon juice to prevent oxidation and keep them fresh.

3. Preparing the mayonnaise: In a bowl, mix a boiled yolk with a raw yolk, mustard, and oil. Use a whisk or hand mixer to achieve a creamy mayonnaise. Add the finely chopped onion, chopped parsley, and yogurt. Mix well until all ingredients are homogenized.

4. Mixing the salad: In a large bowl, combine the grated kohlrabi and apples, then add the mayonnaise mixture. Season with salt and freshly ground pepper to taste. Gently mix to avoid destroying the texture of the ingredients.

5. Serving: Transfer the salad to a serving bowl and decorate with slices of boiled egg. Cover the bowl with plastic wrap and refrigerate for 1-2 hours, allowing the flavors to blend perfectly.

Practical tips

- Choosing kohlrabi: Always opt for young and firm kohlrabi, as they have a crunchy texture and a more pleasant taste.
- Variations: If you want to experiment, you can also add grated carrots or nuts for extra texture and flavor.
- Suitable drinks: Kohlrabi salad pairs wonderfully with a glass of lemon mineral water or a dry white wine.
- Calories and nutritional benefits: This salad is a healthy option, with approximately 150 calories per serving, rich in vitamins A and C, fiber, and protein.

Frequently asked questions

- Can I use other types of apples? Yes, you can use green or red apples, depending on your preferences. Green apples provide a more tart taste, while red ones are sweeter.
- How can I store the salad? If there is leftover salad, you can keep it in the refrigerator in an airtight container for 2-3 days.
- Is this recipe vegan? No, as it contains eggs and yogurt. You can create a vegan version by using plant-based yogurt and omitting the eggs.

Personal note

I love serving this kohlrabi salad on warm summer days, alongside a vegetable or meat grill. It is a perfect accompaniment and adds a note of freshness to the table. You can try personalizing it with various herbs, depending on your preferences. Enjoy!