Peel the kohlrabi and cut into bite-sized pieces. Then cook the pieces in enough water until they are al dente. Depending on the size of the pieces, this takes between 15 and 25 minutes.
Boil the eggs hard and then peel them and cut them into small pieces, possibly using an egg cutter. Chop the onions and cucumber and mix with the egg cubes. Stir the meat salad into the mixture and season with a little cucumber stock.
Now mix the cooked and cooled kohlrabi with the rest of the lettuce and refine with mayonnaise as required and season with the spices. Let the salad steep a little, then it tastes even better.
The salad really doesn`t taste like kohlrabi anymore, which amazes me again and again.
It also tastes good if you use a tzatziki as a marinade instead of a meat salad.
And you already have a wonderful alternative to conventional potato salad.
Ingredients
Print Recipe
Pin Recipe