Recipe: Crunchy Kohlrabi and Carrot Salad
This vibrant Kohlrabi and Carrot Salad, topped with crunchy seed clusters, is a quick and refreshing side dish scene stealer.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Baking sheet
- Parchment paper
- Stove
- Spoon
- Mixing bowl
- Whisk
- Serving bowl
Ingredients
- ¼ cup raw, hulled sunflower seeds
- 1 tbsp flax seeds
- 1½ tbsp maple syrup
- Flaky sea salt, to taste
- 3 small or 2 large kohlrabi, peeled and halved or quartered
- 2 or 3 large carrots, well scrubbed
- ⅓ cup packed flat-leaf parsley leaves, coarsely chopped
- 2 tbsp olive oil
- ⅓ cup plain yogurt
- 2 to 3 tbsp prepared horseradish
- 1 tbsp lemon juice
- Pinch of sugar
- Finely ground black pepper, to taste
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