Salads

Kohlrabi Salad with Cress Cream

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 tablespoon white wine vinegar
  • salt and pepper
  • 1 pinch (s) sugar
  • 2 kohlrabi
  • 100 g iceber lettuce
  • 4 tomato (s)
  • 0.5 ½ cucumber (s)
  • 1 cup sour cream
  • 150 g yourt
  • 0.5 ½ box cress
  • 4 egg (s)
Kohlrabi Salad with Cress Cream
Kohlrabi Salad with Cress Cream

Instructions

  1. Hard boil eggs, peel and quarter.
  2. Season the vinegar with sugar and salt, pepper and sugar, fold in the oil.
  3. Peel the kohlrabi and cut into fine sticks. Clean and chop the lettuce, quarter the tomatoes, cut the cucumber into slices. Mix everything. Fold in the marinade.
  4. Mix the sour cream and yoghurt until smooth, season with salt and pepper, fold in the cress.
  5. Spread the lettuce on plates, place the eggs on top and pour the cress cream on top.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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