Kohlrabi coleslaw with blue cheese – a detailed recipe cooking. 
Time: 1 hour. thirty min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 medium-sized peeled and julienne kohlrabi (approximately 900 gr.)
- 1/4 thinly sliced small head of red onion Luke
- 1 green apple
- Juice 1 Lemon
- 1/2 tbsp. Pecan Halves
- Salt and ground black pepper
- 1 tbsp. blue cheese dressings (see recipe in cooking)
- 1 tsp Sahara
- 1 tbsp. coarsely grated carrots (about 3 pcs.)
- 1/2 tbsp. coarsely chopped fresh parsley
Recipes with similar ingredients: kohlrabi cabbage, blue cheese, sour cream, yogurt, wine vinegar, Worcestershire sauce, sauce spicy, parsley, red onion, garlic, pecans, lemon juice, carrots, apples
Recipe preparation:
- Soak red onions in cold water for 10 minutes. At that time chop the apple into strips and mix with lemon juice.
- Sauté the pecans in a medium-sized dry frying pan on medium heat, stirring occasionally, about 5 min. Shift to chopping board and let cool slightly, then coarsely chop.
- In a large bowl, mix kohlrabi, a teaspoon of salt and several grains of pepper. In a small bowl, mix dressing and sugar. Strain the onion, squeezing out all the excess water, then add kohlrabi, along with apple, carrots, parsley and roasted nuts. Add dressing and mix, salt and pepper. Before let it brew for an hour. cheese: In a blender, mashed half a glass of crumbled blue cheese and sour cream, 1/3 tbsp. buttermilk, 1 small clove of garlic (crushed) and a tablespoon of white wine vinegar. Shift to bowl and add another 1/4 tbsp. blue cheese a little Worcester sauce and / or hot sauce and a tablespoon of chopped parsley. Salt and pepper. (Get about 2 tbsp.)
