Spicy Kohlrabi Slaw
with Yogurt-Lime Sauce
Kohlrabi scores with vitamin C: 100 grams of this vegetable contains at least 75 percent of the average daily requirement. Because the vegetables are served raw, nothing is lost to the immune system.
A double joy for the immune system: The lime also provides ascorbic acid. In addition, mustard oils from the onions and the energizer capsaicin in the chili, are good food for the body’s defence.
|Saturated Fat Acids||0.5 g|
|Sugar added||1 g|
|Bread exchange unit||1|
Halve chile pepper lengthwise, remove the seeds, rinse and pat dry. Finely chop chile.
Rinse cilantro, shake dry, pluck leaves and chop finely. Stir together with chile, olive oil and yogurt. Squeeze the lime half and add 1 tablespoon lime juice to yogurt mixture, then season with salt, pepper, sugar and Tabasco to taste. Refrigerate for at least 1 hour.
Meanwhile, peel kohlrabi. Cut into very thin slices on a mandoline, then cut into julienne. Rinse pears, wipe dry, cut into quarters, core and cut pears into fine strips.
Rinse scallions and cut into thin rings.
Mix kohlrabi, pear and scallions in a bowl with the remaining lime juice, then season with salt and pepper. Fold in the yogurt dressing and serve immediately.