Raw Vegetable and Sugar Snap Pea Salad

Ingredients

• 2 small carrots
• 1 small kohlrabi
• 1 Spring onion
• 2 tbsp Apple cider vinegar
• 2 tbsp Vegetable oil
• 3 tbsp natural yogurt (or thick milk)
• 1 pinch sugar
• Salt
• white pepper
• 60 g natural yogurt
• 3 tbsp beetroot juice
• 2 tbsp Vegetable oil
• 3 tbsp Lemon juice
• 1 tsp sugar
• Salt
• white pepper
• 200 g Sugar snap peas
• 2 Apples
• 6 Radishes
• 150 g corn kernels (canned)

Instructions

1. 1.

   Peel and grate the carrots and kohlrabi on a mandoline. Wash the spring onions, trim and slice into thin rings. Combine the grated vegetables with about half of the onion rings in a bowl. Add vinegar, oil, yogurt, sugar, salt and pepper; mix well and let rest briefly. Serve the salad alongside potatoes or as a light main dish, garnished with remaining onions.

2. 2.

   For the snap‑pea apple salad whisk together yogurt, beetroot juice, oil, 2 tbsp lemon juice, sugar, salt and pepper to make a dressing.

3. 3.

   Wash the snap peas, pat dry, trim ends and blanch in boiling salted water for about 4 minutes. Shock in ice water, drain. Wash apples, dry and halve; slice one thinly, dice the other into sticks. Drizzle immediately with remaining lemon juice. Wash radishes, pat dry, slice thinly. Drain corn kernels and cut in half. Arrange vegetables decoratively on plates and drizzle with dressing.