with Lime Vinaigrette
|Saturated Fat Acids||0.3 g|
|Sugar added||2 g|
|Bread exchange unit||1|
Bring a large pot of salted water to a boil. Meanwhile, trim and peel carrot.
Trim and peel kohlrabi. Cut carrot and kohlrabi on a mandoline into very thin slices.
Rinse the peas, pat dry and remove any strings. Halve large peas if necessary.
Blanch the vegetables in the boiling water until crisp-tender. Drain, rinse under cold water and drain well.
Squeeze out the lime juice into a small bowl. Season with salt, pepper and sugar and then whisk in the oil.
Rinse the basil, shake dry, pluck leaves and cut into strips.
Serve the lukewarm vegetables on a plate drizzled with the lime vinaigrette and sprinkled with basil.