Shaved kohlrabi salad with pickled jalapeño dressing
Salty, briny and a little spicy, this is an elevated salad that looks beautiful on a platter, but can be assembled in minutes.
SERVES 4 PREP 15 mins NO COOK EASY V
100g natural yogurt
35g pickled jalapeños, finely sliced, plus 2 tbsp brine from the jar
2 kohlrabi (about 900g), finely shaved using a mandoline
1 red chilli, finely sliced
10g dill, roughly chopped
30g salted peanuts, roughly crushed
1 tbsp extra virgin olive oil (optional)
1 Whisk the yogurt, jalapeño brine, and some seasoning in a large bowl.
Add the kohlrabi and toss well using your hands. Arrange over a serving platter, then scatter over
