Kohlrabi salad

4 servings
30 min

How to make Kohlrabi Salad? Prepare basic salad products. Peel the carrots and onions. For salad, it is better to use Shallot onions or white salad onions.

Send the potatoes and eggs to a saucepan, fill with cold water and put on a high heat. After boiling, reduce the heat to medium and cook under a semi-closed lid for about 15 minutes (until the potatoes are cooked). After cooking, drain the water from the pan and leave the potatoes and eggs to cool.

After the potatoes have completely cooled, peel them. Grate on a coarse grater and place the first layer in a serving salad ring. The recipe used a 16 cm diameter ring. Salt and brush with a small layer of mayonnaise.

Cut the onions (Shallot was used in the recipe) in half and slash each half finely. Place a second layer over the potatoes in a serving ring.

Clean and grate Kohlrabi on a coarse grater. Squeeze with your hands from excess juice (not much, otherwise the salad will turn out to be dry), then drizzle with juice of freshly squeezed lemon and mix well. Place the cabbage in the next, third layer and salt lightly. Brush with a little mayonnaise.

Rub the carrots on the grater and put in the fourth layer and brush with mayonnaise.

Peel and grate the apples on a coarse grater, immediately drizzle with the juice of a freshly squeezed lemon and stir. From this, the apples will not darken and will look more appetizing in the salad. Squeeze off the excess juice with your hands. Send the apples in the next layer and brush with mayonnaise.

Clean the eggs. Grate two eggs on a coarse grater and distribute evenly with the final layer in the salad.

Slightly salt and again gently brush with a small amount of mayonnaise. Send the salad to the refrigerator for a while so that it is well soaked in mayonnaise and cooled.

Remove the serving ring before feeding. Rub the remaining egg on a fine grater over the salad. Garnish with the greens as desired and serve to the table.