Kohlrabi Salad with Spinach

Stir the salt with the vinegar until it is dissolved. Mix the sour cream, yogurt and oil with it.

Roast the coriander and the nuts in a dry frying pan.

Thinly remove the peel from the kohlrabi and then coarsely grate it. Halve the tomatoes and cut them into slices. Clean the spinach or possibly the Vogerlalat, rinse, spin dry and cut into strips.

Cut the young onion into fine rings and mix with the herbs and the remaining salad ingredients. Add the dressing. Sprinkle with the sunflower seeds.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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