Hi everyone, Tracy here! I’m excited to share with you a recipe for a salad starring an underrated veggie – the kohlrabi! This knobby root vegetable may look a little funny, but it makes for an incredibly delicious, crunchy addition to any salad.
I first discovered kohlrabi salad when visiting a farm-to-table bistro over the summer. As soon as I bit into those crisp, sweet slices tossed in a light vinaigrette, I was smitten! The texture reminded me of broccoli stems or crisp snap peas – so satisfying. And the flavor was wonderfully mild with just a hint of turnip-like sweetness that paired perfectly with the tangy citrus dressing.
Once I got my hands on some fresh kohlrabi back home, I couldn’t wait to recreate that salad. After a few rounds of testing during my lunch breaks here at Food and Meal headquarters, I nailed down a simple preparation that lets the kohlrabi flavor shine. Thinly sliced kohlrabi gets tossed with shredded carrots, fresh dill, and arugula before being topped with toasted walnuts and a lemon poppyseed dressing. Every bite is so fresh and lively!
I love that this salad feels special but comes together in minutes. The crunchy kohlrabi and carrot ribbons, delicate greens, fragrant dill, and crunchy nuts all work so nicely together. It’s the perfect light and refreshing meal for hot summer days when turning on the oven isn’t an option. Or enjoy it as a bright, veggie-packed side dish for your next cookout or potluck gathering – it looks as gorgeous as it tastes!
Kohlrabi Salad recipes
Kohlrabi Salad
Equipment
Ingredients
- 4 medium kohlrabies diced
Salad dressing:
- 1/2 cup mayonnaise
- 1 garlic clove minced
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoon fresh mint minced
- 1 teaspoon dried mint
- salt and pepper to taste
- Garnish
- 1/4 teaspoon sumac
- mint sprigs Fresh
Instructions
- Mix the dressing ingredients and blend into the diced kohlrabi. Sprinkle with sumac and garnish with fresh mint sprigs.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Grilled Kohlrabi Salad
The Grilled Kohlrabi Salad recipe begins with preheating the barbecue grill to medium-high heat and ensuring the grates are clean and lightly oiled. Kohlrabi slices are brushed with olive oil, seasoned, and grilled for 3-4 minutes per side until marked and tender. Red bell peppers and onions are grilled for 5-6 minutes per side until charred and softened. After cooling, they’re chopped and combined with cherry tomatoes and torn basil leaves. Crumbled feta cheese and balsamic glaze are added for flavor. After tossing, the salad is served garnished with basil leaves and a final drizzle of balsamic glaze. It’s a delightful dish offering smoky grilled flavors, perfect as a side or light meal.
Tips for making Kohlrabi Salad
Cooking Tips for Perfect Kohlrabi Salad
Firstly, when grilling the kohlrabi slices, it’s essential to brush them generously with olive oil to enhance their flavor and prevent them from sticking to the grill. Additionally, seasoning them with salt and pepper before grilling adds depth to their taste profile. While grilling the red bell peppers and onions, allow them to develop a slight char for added smokiness and sweetness, imparting a tantalizing aroma to the salad. It’s crucial to let the grilled vegetables cool slightly before chopping them to maintain their texture and prevent wilting. When assembling the salad, consider incorporating fresh herbs like basil for a burst of freshness and aroma. Lastly, the addition of crumbled feta cheese and a drizzle of balsamic glaze elevates the salad’s taste, balancing the flavors with creaminess and tanginess.
Serving Suggestions
- Pair with Grilled Protein:Serve your Kohlrabi Salad as a refreshing side dish alongside grilled chicken, steak, or fish. The crispness of the salad complements the smoky flavors of grilled meats.
- Crusty Bread: Enjoy your salad with a slice of crusty artisanal bread or garlic toast to make it a more substantial meal.
- Light Beverages: Serve with light and refreshing beverages like iced tea, sparkling water with lemon, or a crisp white wine for a delightful summer meal.
- Garnish with Nuts: Add a crunchy texture by sprinkling toasted pine nuts, almonds, or walnuts over the salad just before serving.
- Wrap It Up: Turn your Kohlrabi Salad into a healthy and delicious wrap by placing it in a tortilla or flatbread with some hummus or grilled chicken.
Frequently Asked Questions about Kohlrabi Salad
- Can I prepare Kohlrabi Salad in advance?Yes, you can prepare the ingredients in advance, but it’s best to assemble the salad just before serving to maintain its crispness and texture.
- How long can I store leftover Kohlrabi Salad?Leftover Kohlrabi Salad can be refrigerated for up to two days in an airtight container. Keep in mind that it may lose some of its crunch over time.
- Can I use other herbs besides basil in the salad?Absolutely! Fresh herbs like mint, cilantro, or dill can add a unique twist to your salad and complement the flavors wonderfully.
- Is kohlrabi nutritious? Yes, kohlrabi is rich in vitamins, fiber, and antioxidants. It’s low in calories and makes a healthy addition to your diet.
- What’s the best way to peel kohlrabi? To peel kohlrabi, first cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the tough outer skin, revealing the crisp inner flesh.
Conclusion
I hope you’ve enjoyed this little peek behind the scenes on how this underrated veggie became a regular on my table.
As I mentioned earlier, I first discovered kohlrabi salad during a weekend farm-to-table bistro visit over the summer. That crisp, sweet kohlrabi paired with the bright citrus vinaigrette had me hooked from the very first bite! I just had to try recreating it at home to keep those summery vibes going all season long.
After some recipe testing sessions back at Food and Meal headquarters, I landed on a version that lives up to my memories of that charming little bistro. The crisp kohlrabi ribbons, balanced out by the tangy lemon poppyseed dressing and crunchy toppings, makes for the ultimate hot weather refresher.
I have to give a shoutout to my team over at Food and Meal for being my inspiration. Coming up with delicious, crave-worthy recipes is what we do best! Whipping up this salad reminded me why I love working on the blog so much – food really does have the power to transport you back to special moments.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.