Coleslaw with Kohlrabi and Tomatoes
4 servings
10 minutes
Coleslaw with kohlrabi and tomatoes is an original version of the classic American salad, where the freshness of vegetables combines with the spicy notes of pickled garlic and Dijon mustard. The history of this dish begins with traditional coleslaw, known for its crunchy texture and refreshing taste. Kohlrabi adds a special tenderness to the salad, while ripe tomatoes bring juiciness and a slight tanginess. The dressing made from mayonnaise and mustard makes the flavor rich and harmonious. This salad is perfect as a standalone dish or as a side for meat and fish. Its simplicity in preparation and exquisite taste make it an ideal choice for a light lunch or festive table.
1
Chop the cabbage.
- White cabbage: 450 g
2
Peel the kohlrabi.
- Kohlrabi: 200 g
3
Grate the kohlrabi on a fine grater.
- Kohlrabi: 200 g
4
Add kohlrabi to the cabbage.
- Kohlrabi: 200 g
5
Cut the tomatoes into thin strips and salt them.
- Tomatoes: 200 g
- Sea salt: to taste
6
Add tomatoes to the salad.
- Tomatoes: 200 g
7
Clean the pickled garlic.
- Pickled garlic: 5 clove
8
Chop the garlic finely and add it to the salad.
- Pickled garlic: 5 clove
9
Add mayonnaise and mustard to the salad. Pepper it.
- Mayonnaise: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Ground black pepper: to taste
10
Mix well.
11
Transfer to a dish and serve in portions.
