Refreshing contrasts: crunchy salad with roasted buckwheat and creamy-fruity apple dressing.
Ingredients for 4 servings
Silken tofu- Dressing
• 200ml apple juice
• 4 tbsp. Apple cider vinegar
• 3 tablespoons soy sauce
• 400 g silken tofu
• 5 tbsp. seed oil
Salad
• 40 g buckwheat grains (cayenne pepper)
• 2 tablespoons soy sauce
• 1 kohlrabi, (350 g)
• 300 g bunched carrots
• 250 g celery 2 Mini - Romans salads, (380 g)
• 1 bunch of chives
• 1 tart apple
Time: 30 min
Preparation
1. For the dressing boil down thick over high heat on 6 El apple juice. Stir with apple cider vinegar and soy sauce in a mixing bowl and add. Liquid from tofu drain. The tofu into the bowl and puree finely with a cutting bar. Oil stir and make the dressing covered aside.
2. For the salad, roast the buckwheat in a frying pan over medium heat crispy and season with 1 pinch of Espelette pepper. Soy sauce, stir briefly and leave to cool on a plate of buckwheat.
3. Clean kohlrabi, peel, halves and slice crosswise into very thin slices. Clean, peel and cut with a peeler into long thin slices of carrots. Celery clean and dethreading, Celery stalks diagonally into very thin slices. Romaine lettuce clean, cut into quarters and diagonally to the length of 3 cm wide in strips.
4. Cut the half the chives in small rings and mix with the dressing. Cut the remaining chives into 2 cm pieces. Apple unpeeled into quarters and removes the core. Planning apple quarters into thin slices.
5. Mix lettuce, kohlrabi, carrots, celery and apple and sprinkle with chives. With a little dressing and buckwheat cause, serve the rest of it, slipper fits.
Additional tips for preparation
Silken: The delicate tofu has the highest water content and is particularly soft. Therefore, you can mash well and use as a sauce or dip him. In our recipe, it replaces the egg for mayonnaise and gives the dressing a wonderful creamy consistency.
Nutritional information per serving: 320 kcal
• 11 g protein
• 17 g fat
• 29 g carbohydrates
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