| Cook Time | 15 minutes |
| Servings |
Ingredients
- 500 gram Kohlrabi cabbage
- 150 gram Yogurt
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 clove Garlic
- Mint (dried)
- 1 pinch Black pepper
- Salt (to taste)
- Sumac (to taste)
Ingredients
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|
Instructions
- This salad is served as an appetizer in the London restaurant of the authors of this wonderful book.
- Peel the kohlrabi and cut into cubes.
- Finely chop the garlic and mint. Mint is taken both fresh and cool according to the recipe, but I decided to limit myself to fresh.
- Add lemon juice, olive oil, crushed garlic and mint to the yogurt. Add salt and pepper with black pepper to taste. Mix everything with the cabbage and let it brew.
- When serving, sprinkle with plenty of oil and sprinkle with sumac.
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