Kohlrabi Salad with Pomegranate

Quality leafy salads are often not available in winter. So how about a vitamin-rich and flavourful kohlrabi salad? Kohlrabi is boring? Not with this simple recipe for a crunchy and delicious kohlrabi salad. Supplemented with juicy tangy pomegranate seeds, fresh parsley and toasted almonds, it makes for a welcome change and raw food tastes really good this way.

2 Small kohlrabis
2 tbsp Red wine vinegar
2 tbsp Maple syrup
1/2 tsp Sea salt
Freshly milled black pepper
2 tbsp Almond sticks, toasted
15 g Flat parsley, finely chopped
80 g Pomegranate seeds

Generously peel the kohlrabi so that all fibrous parts are removed. Now cut the tuber into 0.5 cm thick slices and then cut them into fine sticks with a wavy knife. Alternatively, you can slice the kohlrabi thinly or grate it coarsely.
In a bowl, mix the red wine vinegar, maple syrup, sea salt and pepper. Pour the dressing over the kohlrabi sticks and mix together. Leave to stand for 15 minutes.
Meanwhile, place the almond sticks in a pan and dry toast over a medium heat until slightly golden and aromatic.
Finely chop the parsley. Toss the kohlrabi with chopped parsley and pomegranate seeds. Serve, sprinkled with toasted almond sticks.