with Toasted Sesame Seeds
|Saturated Fat Acids||0.4 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel the kohlrabi, halve and slice with a mandoline into long, thin slices.
With a small, sharp knife, cut kohlrabi slices into thin, long strips.
Mix the kohlrabi strips in a bowl with some salt and let stand for 10 minutes. Process through the juicer.
Meanwhile, toast the sesame seeds in a dry pan and let cool.
Rinse the lemon in hot water, wipe dry and use a peeler to remove a wide strip of peel.
Cut lemon peel into very thin strips (julienne). Then squeeze out lemon juice.
Squeeze kohlrabi to remove as much liquid as possible. Mix kohlrabi in a bowl with the lemon zest and 1-2 teaspoons lemon juice. Season with pepper and fold in half of the sesame seeds.
Serve the kohlrabi sprinkled with remaining sesame seeds.