Nibbling on raw vegetables is fun for small children – but they usually leave half of them behind. A finely chopped leaf salad can serve them better. With the right equipment, preparation is not a big hassle. A blitz chopper is the best choice: you can use it to chop hard vegetables, kitchen herbs and nuts.
Rinse, peel and clean kohlrabi and carrots. Set aside nice, tender kohlrabi leaves. Grate vegetables very finely. Rinse and peel apple. Remove core, stem and blossom. Grate apple just as finely, sprinkle with 1/2 tablespoon juice of one lemon and fold into carrots. Mix apple juice, juice of one lemon and oil. Mix the nuts with kohlrabi and half of the sauce. Divide evenly between 2 plates. Mix carrots with remaining sauce, place next to kohlrabi. Rinse kohlrabi leaves, drain well, chop finely and sprinkle over green leaf salad.
Add to green leaf lettuce (exceptionally well suited are cauliflower, fennel, zucchini, broccoli, beet and pumpkin with pear, berries or peach) or small amounts of raw Easpel vegetables in sauces and soups after cooking. Serve immediately so that the nutritional value is preserved.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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