Summary

Ingredients

• 3 tuber / s kohlrabi
• 1 teaspoon, heaped salt
• 1 handful peanuts, salted

For the dressing:

• 2 tablespoon oil, neutral, e.g., rapeseed oil
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ sugar
• 1 pinch (s) salt

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Instructions

1. Peel and pinch the kohlrabi tubers. The quickest way to do this is with a vegetable slicer that has a julienne attachment. Spread the salt on top and fold in. Let the kohlrabi soak for about 15 minutes.
2. In the meantime, make the dressing from oil, lemon juice, sugar and salt. This works best in a shaker beaker or an empty and clean jar with a lid.
3. Roast the peanuts dry in a pan. As soon as the nuts start to crackle slightly, stick to the pan and stir if necessary until they are lightly browned. Then roughly chop the peanuts.
4. After the 15 minutes have elapsed, stir the kohlrabi briefly and pour away the leaked liquid, additionally squeezing the kohlrabi lightly. Then mix the kohlrabi with the dressing and let it steep for 15 minutes at best.
5. Before serving, divide the salad into bowls and sprinkle with the chopped peanuts.