4 Serves
45 Mins
Using a mandoline, slice the kohlrabi into paper-thin rounds. Core and chop the apple into small, bite-sized pieces.
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Vitamin E
8 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
78 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
254 mg / 1,250 mgPotassium
810 mg / 4,700 mgSodium
517 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
13 g / 28 gSugar
45 g / 50 gSaturated Fat
9 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Prepare the snow peas by removing the stems and strings, then combine them in a large mixing bowl with the sliced kohlrabi, chopped apple, and sunflower seeds.
Cook the bacon in a frying pan until crispy. Once cooled, crumble the bacon finely and add it to the salad bowl. Place the bowl in the refrigerator to chill.
In a separate small bowl, whisk together the heavy cream and white vinegar. Let the mixture sit for 10 minutes to thicken slightly.
Stir the honey into the cream mixture until smooth. Drizzle the dressing over the chilled salad, tossing gently to coat evenly before serving.
59
g7
g30
g
