- 1 red Chile pepper
- 4 sprigs Cilantro
- 1 tablespoon Olive oil
- 7 ounces Yogurt (low-fat)
- ½ Lime
- 1 pinch Sugar
- 1 splash Tabasco sauce
- 1 large Kohlrabi (about 500 grams)
- 1 Pear (about 150 grams)
- 3 Scallions
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.