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🍽️ Spicy Kohlrabi Raw Vegetable Salad with Yogurt Dip

106 kcal · 30 min · 4 servings

Ingredients

• 1 red chili pepper
• 4 sprigs cilantro
• 1 tbsp olive oil
• 200 g yogurt (0.3 % fat)
• 0.5 lime
• salt
• pepper
• 1 pinch sugar
• 1 drop Tabasco
• 500 g large kohlrabi (1 large kohlrabi)
• 150 g pears (1 pear)
• 3 spring onions

Instructions

1. 1. Cut the chili pepper in half lengthwise.
2. 2. Remove the seeds and wash the pepper.
3. 3. Finely chop the chili pepper.
4. 4. Wash the coriander and shake it dry.
5. 5. Pluck the coriander leaves off the stem.
6. 6. Finely chop the coriander leaves.
7. 7. Stir the chopped chili and olive oil into the yogurt.
8. 8. Add the finely chopped coriander leaves to the yogurt.
9. 9. Squeeze half of the lime.
10. 10. Add one tablespoon of lime juice to the yogurt mixture.
11. 11. Season the sauce with salt, pepper, sugar, and Tabasco.
12. 12. Chill the yogurt mixture for at least one hour.
13. 13. Peel the kohlrabi.
14. 14. Shave the kohlrabi into thin slices.
15. 15. Cut the kohlrabi slices into thin matchsticks.
16. 16. Wash the pear.
17. 17. Quarter the pear.
18. 18. Remove the core of the pear.
19. 19. Cut the pear into thin wedges.
20. 20. Clean the spring onions.
21. 21. Wash the spring onions.
22. 22. Slice the spring onions diagonally into rings.
23. 23. Place the kohlrabi, pear, and spring onions in a bowl.
24. 24. Drizzle the remaining lime juice over the vegetables.
25. 25. Season the vegetables with salt and pepper.
26. 26. Fold the cold yogurt sauce into the vegetables.
27. 27. Serve the raw vegetable salad immediately.

Nutrition per serving

• kcal: 106
• Protein: 4 g · Fett/Fat: 3 g · Carbs: 14 g