Crunchy Kohlrabi & Toasted Hazelnut Salad
20 min
Vegan
69587
For 2 Portions
80 g
hazelnut, whole
10 g
parsley, fresh
2
kohlrabi
1
shallot
1/2
lemon
3 tbsp
olive oil
3 tbsp
red wine vinegar
1 tbsp
agave syrup
pepper
salt
1. All set?
2. Peel, halve, and slice kohlrabi. Then, dice finely.
3. Toast hazelnuts in a dry pan until golden.