Kohlrabi salad with carrots and radishes

1 serving


Boil the eggs hard-boiled, cool, peel and separate the whites from the yolks. Finely chop the spring onions, parsley and mint washed with cold water. Make the dressing: Mash the boiled egg yolks with the vegetable oil and sour cream, salt and add the mint, parsley and spring onions. Mix everything thoroughly. Cut the radishes into circles, cut the carrots into straws, and grate the kohlrabi over a coarse grater, mix, add the diced whites and season the salad with the cooked dressing with the greens. Mix everything well and put in a salad bowl. Before serving, garnish the salad with finely chopped greens and place slices of ham on top.