Summary

Ingredients

• 1 kohlrabi
• 2 tablespoon hazelnuts
• 1 tablespoon oil (hazelnut), alternatively rapeseed oil
• 1 tablespoon white wine vinegar
• 1 teaspoon mustard, medium hot
• salt
• pepper

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Instructions

1. Wash, peel and grate the kohlrabi. Then roast the hazelnut kernels without fat until they smell fragrant and then roughly chop and add to the kohlrabi.
2. Mix together oil, vinegar and mustard and season with salt and pepper. Add the mixture to the salad and stir well.
3. The longer the salad can steep, the better it tastes!