Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 kohlrabi
- 250 g suar snap peas
- 100 g lentils, reen
For the dressing:
- 1 tablespoon mustard, coarse-grained
- 4 tablespoon white wine vinegar
- 4 tablespoon buttermilk
- 4 tablespoon rapeseed oil or olive oil
- 1 teaspoon curry powder
- 1 clove garlic, pressed
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Cook the lentils al dente, approx. 20-25 minutes, rinse in cold water.
- Peel and quarter the kohlrabi and grate into thin slices with a vegetable slicer.
- Briefly blanch the snow peas, they should still have a bite, then cut in half or third, depending on the size.
- For the dressing, mix all the ingredients together well, add to the vegetables and mix. Let the salad stand for at least 30 minutes.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below