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🍽️ Shredded Vegetable Salad with Sesame Dressing

328 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 Kohlrabi
• Salt
• 2 tbsp Lemon Juice
• 2 Spring Onions
• 1 Chili Pepper
• 2 tbsp Rapeseed Oil
• 2 tsp Sesame
• 2 tbsp White Wine Vinegar
• 1 tsp Sesame Oil
• Pepper (from the mill)
• 0.5 l Buttermilk

Instructions

1. 1. Wash the carrots and kohlrabi thoroughly.
2. 2. Peel both vegetables completely.
3. 3. Grate the carrots finely.
4. 4. Grate the kohlrabi finely as well, but separately from the carrots.
5. 5. Sprinkle the shredded carrots with a pinch of salt.
6. 6. Add some lemon juice to the carrots.
7. 7. Sprinkle the shredded kohlrabi with a pinch of salt.
8. 8. Add some lemon juice to the kohlrabi pieces.
9. 9. Place the mixed carrots on a plate.
10. 10. Place the mixed kohlrabi pieces on a second plate.
11. 11. Wash the spring onions.
12. 12. Slice the spring onions into small rings.
13. 13. Spread the onion rings over the vegetables on the plates.
14. 14. Cut the chili pepper in half lengthwise.
15. 15. Remove the inside of the pod including the seeds.
16. 16. Rinse the deseeded chili pepper.
17. 17. Dice the chili pepper into fine cubes.
18. 18. Heat one tablespoon of oil in a small pan.
19. 19. Toast the sesame seeds in the hot oil.
20. 20. Add the chili cubes to the pan.
21. 21. Fry the chili briefly with the sesame.
22. 22. Remove the pan from the heat.
23. 23. Deglaze the mixture with vinegar.
24. 24. Stir the remaining rapeseed oil into the sauce.
25. 25. Stir the sesame oil into the sauce.
26. 26. Season the sauce with salt.
27. 27. Season the sauce with pepper.
28. 28. Drizzle the finished sauce over the plated vegetables.
29. 29. Serve the dish with a glass of buttermilk.
30. 30. Serve the dish with half a slice of rye wholemeal bread (approx. 30 grams).

Nutrition per serving

• kcal: 328
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 25 g