Name: Kohlrabi Carpaccio w/ Mustard Vinaigrette and Pine Nuts
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 kohlrabi; 1-2 tbsp toasted pine nuts; 1 tbsp fresh herbs (I like basil, arugula or nasturtium); fresh bread or baguette for serving; 1 tbsp wholegrain mustard; 1 lemon, juice; 2 tsp maple syrup or date syrup; 2 tbsp olive oil; 1/2 tsp garlic powder; salt, pepper

Ingredients

Scale

1 kohlrabi
1-2 tbsp toasted pine nuts
1 tbsp fresh herbs (I like basil, arugula or nasturtium)
fresh bread or baguette for serving

Vinaigrette

1 tbsp wholegrain mustard
1 lemon, juice
2 tsp maple syrup or date syrup
2 tbsp olive oil
1/2 tsp garlic powder
salt, pepper

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Instructions

Cut off the ends of kohlrabi, and peel it. You can leave the skin on, if you’ve got a fresh and young kohlrabi.
Using a mandoline slicer or a sharp knife, slice kohlrabi very thinly. Arrange slices on a serving plate.
Whisk together vinaigrette ingredients. Adjust seasoning to your liking, and add a splash of water, if too thick.
Drizzle kohlrabi slices with the vinaigrette, and sprinkle pine nuts and herbs on top. Serve it immediately with fresh bread, or let it marinate for a couple of hours. Enjoy!

Prep Time: 15 minutes