Kohlrabi carrot salad with peanut sauce
easy
45 mins
45 mins
Ingredients
- 150 g roasted peanut kernels without salt
- 500 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 medium onion
- 2-3 Garlic cloves
- 200 g liquid sour cream (10 % fat)
- 7-10 Tbsp Cayenne pepper
- 500 g Kohlrabi
- 500 g Carrots
- 60 g Spring onions
- 2-3 Salad leaves to serve
- 7-10 Tbsp Lemon and chervil
Directions
- 1
Coarsely chop the peanuts and roast them in a pan without fat. Let them cool down. Wash chicken filets and pat dry. Heat oil in a pan and fry the fillets for about 10 minutes, turning them over. Season with salt and pepper. Peel onion and garlic.
- 2
Chop the onion finely, press the garlic through a garlic press. Put 25 g peanuts aside for sprinkling. Puree the remaining peanuts and 100 ml cold water in a tall blender jug with the chopping stick. Finally, add onions and also puree briefly. Stir in garlic and sour cream and season to taste with salt and cayenne pepper. Clean and wash the kohlrabi, carrots and spring onions. Chop the kohlrabi and carrots into fine sticks. Cut spring onions into fine rings. Wash the salad, drain and arrange on a plate with kohlrabi and carrot sticks. Cut chicken fillets into slices and arrange on top. Pour some peanut sauce over the salad and sprinkle with spring onions and the remaining peanuts.
- 3
Clean and wash the kohlrabi, carrots and spring onions. Chop the kohlrabi and carrots into fine sticks. Cut spring onions into fine rings. Wash the salad, drain and arrange on a plate with kohlrabi and carrot sticks. Cut chicken fillets into slices and arrange on top. Pour some peanut sauce over the salad and sprinkle with spring onions and the remaining peanuts. Serve garnished with lemon and chervil. Serve the rest of the sauce extra
Nutrition Facts
560 kcal
15 g
37 g
42 g
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