Kohlrabi and cucumber

Name: kohlrabi and cucumber
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 500 g kohlrabi; 3 el White wine vinegar; 150 g full yogurt; 1 el Antiqua mustard in pot; 1 cucumber; 150 g watercress bag of 75 g; 4 el extra virgin olive oil

Vegetarian, fresh salad of kohlrabi, watercress and cucumber.

Ingredients

500 g kohlrabi
3 el White wine vinegar
150 g full yogurt
1 el Antiqua mustard in pot

1 cucumber
150 g watercress bag of 75 g
4 el extra virgin olive oil

Directions

Peel the kohlrabi and grate them with a coarse grater. Mix the vinegar, yogurt and mustard and season with salt and pepper.
Add the kohlrabi. Cover with cling film and put in the refrigerator for at least 30 minutes.
Cut the cucumber into very thin slices with a sharp knife, or use a cheese slicer or food processor.
Add to the kohlrabi and season to taste with salt and pepper.
Scoop on a bowl, divide the watercress over it and sprinkle with the oil. Serve immediately.