Spring Turnip Salad with Sprouts
The delicious spring turnip salad with pea and beet sprouts, carrots and sugar snap peas is full of vitamins and fiber.
Ingredients
- 100 g Sugar snap peas
- Salt
- 600 g spring turnip
- 200 g carrots (2 carrots)
- 50 g pea sprouts
- 20 g beet sprouts
- 2.5 tbsp white balsamic vinegar
- Pepper
- 3 tbsp Walnut Oil
- 80 g pumpernickel crackers (8 pieces)
Instructions
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1.
Wash, trim and cut sugar snap peas diagonally.
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2.
Bring 1-2 liters of water to a boil in a pot and salt it. Add the sugar snap peas and simmer for 2 minutes until sparkling.
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3.
Drain the sugar snap peas, shock them in an ice bath, then drain again.
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4.
Peel the spring turnip and carrots. Halve the turnip.
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5.
Slice the turnip and carrots into thin ribbons with a vegetable peeler and place them in a bowl.
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6.
Sprinkle the vegetable slices with a little salt, knead briefly by hand, and let rest for 10 minutes.
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7.
Meanwhile, trim and halve the pea sprouts. Rinse all sprouts under running hot water and drain.
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8.
Drain the turnip-carrot mixture, catching the juice. In a large bowl whisk the juice with 2 tbsp vinegar, salt, pepper, and oil to make a vinaigrette.
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9.
Add the turnip-carrot mix and sugar snap peas to the vinaigrette and toss well. Season with remaining vinegar, salt, and pepper, then top with sprouts. Arrange on pumpernickel crackers.
