Kohlrabi Salad

As an adult, I like trying new vegetables.  This definitely did not cross my mind in my youth.  But now, with CSA's and farmer's markets gaining popularity I've been exposed to a wider variety of vegetables, so why not give them a try.  A few weeks ago I tried golden beets and now I'm taking on Kohlrabi.  

Kohlrabi is an odd looking veggie; bulbous with tentacles protruding out.  It's texture is crunchy and firm.  The name "kohlrabi"  is derived from the German words cabbage (kohl) and turnip (rabi).  To me, kohlrabi has a strong, peppery taste similar to a radish.  The kohlrabi bulb can be eaten raw or cooked.  The leaves are edible too; they can be prepared like collard greens or kale. 

I searched around to find a kohlrabi recipe, and eventually found not one, but two in "Jerusalem, a cookbook" by Ottolenghi and Tamimi.  One recipe was for a root vegetable slaw, the other was this kohlrabi salad.  I made one adjustment to the kohlrabi salad recipe.  I did not have sumac (a seasoning that has a flavor of lemon or vinegar) so I substituted it with 1 teaspoon of lemon zest*.  I'm not sure if I'm crazy about kohlrabi, but I am glad I tried it.  Let me know if you have ever experienced kohlrabi and how you liked it.

CLICK HERE for a printer friendly recipe.


Ingredients for Kohlrabi Salad

  • 3 medium kohlrabies
  • 1/3 cup Greek yogurt
  • 5 tbsp sour cream
  • 3 tbsp mascarpone cheese
  • 1 small clove, minced
  • 1.5 tsp freshly squeezed lemon juice
  • 1 tbsp olive oil
  • 2 tbsp fresh mint, finely shredded
  • 1 tsp dried mint
  • 12 sprigs of watercress
  • 1/4 tsp sumac *
  • salt and pepper to taste.

Directions for Kohlrabi Salad

  1. Peel the kohlrabies, then cut into 1cm cubes.  Place into a medium bowl and set aside.
  2. To make the dressing, add yogurt, sour cream, mascarpone, garlic, lemon juice, and olive oil in a medium bowl.  Add 1/4 teaspoon of salt and few grinds of pepper.  Whisk until smooth. 
  3. Pour dressing over the kohlrabi and stir using a spatula.  Add mint and stir.  Plate on serving dish and top with watercress, mint, and sumac (or lemon zest).