Kohlrabi cucumber carpaccio

Name: Kohlrabi cucumber carpaccio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 small kohlrabis (about 200 g each); 7-10 Tbsp Salt; 1 (approx. 300 g) Cucumber; 4 Spring onions; 4 TABLESPOONS hulled sesame seed; 4 TABLESPOONS White wine vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 30 g Radish sprouts

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 small kohlrabis (about 200 g each)
7-10 Tbsp Salt
1 (approx. 300 g) Cucumber
4 Spring onions
4 TABLESPOONS hulled sesame seed
4 TABLESPOONS White wine vinegar
1 TEASPOON Sugar
7-10 Tbsp Pepper
4 TABLESPOONS Oil
30 g Radish sprouts

Directions

1
Peel the kohlrabis and cut or slice it thinly. Blanch slices in boiling salted water for 1-2 minutes. Rinse immediately with cold water. Wash cucumber and spring onions. Cut both into diagonal slices or rings
2
Roast sesame seeds in a pan without fat until golden brown. Let it cool down on a flat plate. Mix vinegar in a bowl with sugar, sesame, salt and pepper. Fold in oil in a thin stream
3
Arrange cucumber and kohlrabi slices alternately on plates in a fan shape. Arrange radish sprouts in the middle of the plates. Drizzle with vinaigrette and garnish with spring onion rings