Sprout Salad with Kohlrabi and Apple
Crisp, fresh and on the table in minutes: this sprout salad pairs tender alfalfa and radish sprouts with juicy kohlrabi and sweet-tart apple. A creamy mustard dressing made with sour cream ties it all together beautifully. A light dish that works just as well as a side or a quick lunch.
Ingredients
- 200 g mixed sprouts, e.g. alfalfa and radish
- 2 apples
- 750 g kohlrabi
- 200 g sour cream
- 2 tbsp mustard
- salt and freshly ground pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 165 kcal | 660 kcal |
| Carbohydrates | 16 g | 64 g |
| Protein | 5 g | 20 g |
| Fat | 8 g | 32 g |
| Fibre | 4 g | 16 g |
| of which sugar | 11 g | 44 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Tip the sprouts into a sieve, rinse thoroughly and drain well.
- Peel the kohlrabi, quarter it and coarsely grate.
- Wash the apples and coarsely grate them too.
- Combine the sprouts, kohlrabi and apple in a large bowl.
- For the dressing, stir together the sour cream, mustard, salt and pepper until smooth.
- Pour the dressing over the salad, fold everything together gently and let it sit briefly to let the flavours mingle.
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Nutrition facts per serving (estimate)
| Calories | 165 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 5 g |
| Fat | 8 g |
| Fibre | 4 g |
| of which sugar | 11 g |
Frequently asked questions
Which sprouts work best in this salad?
Alfalfa and radish sprouts are especially good. You can also use lentil, broccoli or pea shoots.
Can I prepare the sprout salad ahead?
The salad tastes best fresh. You can prep the vegetables and dressing separately and combine them just before serving.
Is this sprout salad low in carbs?
Yes, with sprouts and kohlrabi as the base, the carb content stays low. The apple adds a little natural fruit sugar but keeps things balanced.
What can I use instead of sour cream?
Greek yogurt or crème fraîche both work well and give the dressing a similar creamy texture.
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