Summary

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

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Instructions

1. Cook the lentils al dente, approx. 20-25 minutes, rinse in cold water.
2. Peel and quarter the kohlrabi and grate into thin slices with a vegetable slicer.
3. Briefly blanch the snow peas, they should still have a bite, then cut in half or third, depending on the size.
4. For the dressing, mix all the ingredients together well, add to the vegetables and mix. Let the salad stand for at least 30 minutes.