Kohlrabi, potato and apple salad

Ingredients

• 50 ml soy milk
• 25 ml sunflower oil
• ⅛ teaspoon xanthan gum
• ½ teaspoon lemon juice (or vinegar)
• ⅛ teaspoon salt
• 1 kohlrabi (about 200 g)
• 4-5 small potatoes (about 350 g)
• 1 large apple, green or red
• A small handful of fresh dill
• 1 tablespoon fresh parsley
• ⅛ teaspoon salt (approx.)

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of soy milk
• What to use instead of lemon
• What to use instead of potatoes
• What to use instead of parsley

Instructions

1. Put the soy milk in the blender with the salt and xanthan gum and blend on medium speed for 1 or 2 minutes.
2. Still blending, add the sunflower oil a little at a time, until it emulsifies and all the oil is used.
3. Add the lemon juice (or vinegar), blend again, taste and add a little more vinegar or salt to your liking.
4. What's in the blender now is the vegan mayo (about 75 ml, a little under half a cup).
5. Scrub the potatoes with a soft brush and boil them in plenty of water for 10-14 minutes, until tender (test with a skewer). Let them cool slightly, peel them, dice them and put them in a bowl.
6. Peel the kohlrabi and grate it into medium strips (you can use a mandoline). Wash the apple and cut it into strips too. Add them to the bowl.
7. Chop the dill and parsley and add them to the bowl with the salt. Mix well.
8. Gradually stir in the vegan mayo until all the ingredients are coated.
9. Keep it in the fridge until serving.

Nutrition facts

Approximate, per serving (about 204 g). Calculated with data from USDA FoodData Central.