Kohlrabi salad with asparagus

Kohlrabi salad with asparagus

Total: 45 Min. | Active: 25 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / person: 200 kcal
, Fat: 16 g
, Carbohydrate: 7 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 white asparagus, peeled, shaved lengthwise into approx. 2 mm strips
1 tbsp olive oil
2 pinches sugar
2 pinches salt


2 tbsp lemon juice
3 tbsp olive oil
1 tbsp oregano, finely chopped
½ tsp salt


2 kohlrabi (e.g. ProSpecieRara Blaro), thinly sliced
40 g Sbrinz, shaved into thin strips using a peeler
some oregano leaves
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How it's done


Place the asparagus on a baking tray lined with baking paper, brush with oil. Sprinkle with sugar, season with salt.

To bake

Approx. 20 mins. in the upper half of an oven preheated to 180°C.


Whisk together the lemon juice and oil, add the oregano, season with salt.


Plate up the asparagus, kohlrabi and Sbrinz. Drizzle the dressing over the top and garnish with oregano.

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