This simple kohlrabi salad with carrots and cucumbers is enlivened with a dressing that’s citrusy (from lemon or lime), sweet (from maple syrup or agave), and tart (a splash of apple cider vinegar).
For this easy kohlrabi salad, you can use either the green or purple variety — their flavors are pretty identical. It goes with almost any kind of meal. It’s a great fit with Asian-style dishes, including noodle specialties, and is also good companion with vegan burgers and other hearty sandwich meals.
Ingredients for kohlrabi salad
- Kohlrabi (2 medium, green or purple)
- Cucumber (1 medium organic or 2 to 3 Kirby cucumbers)
- Carrots (2 medium)
- Scallions
- Lime or lemon (1, or bottled juice)
- Agave
- Apple cider vinegar
- Extra-virgin olive oil
- Salt and freshly pepper
Kohlrabi basics
Kohlrabi might look like a challenging vegetable, but once released from its extravagant exterior, what’s inside is delightful — crunchy and mildly peppery.
Kohlrabi belongs to the family of cruciferous vegetables, along with broccoli, kale, cabbage, and others. Its flavor can be described as a cross between broccoli stem and turnip, with just a little more bite and crunch. Its primary season is summer and early fall, though you may find it at other times of the year.
Kohlrabi’s thick, gnarly skin, sprouted with leaf stems, can be light green or purple, but the interior is pretty much the same, most often white to pale green. It can be eaten raw or stir-fried. Smaller kohlrabi are crisper, so they really shine in their raw state, though even the larger ones are fine for all purposes.
Kohlrabi is rich in vitamin C, potassium, and a slew of B vitamins. It’s super low in calories and is a good source of fiber. Here’s a complete look at the nutrients in this often overlooked vegetable.
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Kohlrabi Salad with Cucumbers & Carrots
For this simple kohlrabi salad, you can use either the green or purple variety — their flavors are pretty identical.
Ingredients
- 2 medium kohlrabi
- 1 medium organic cucumber or 2 to 3 Kirby cucumbers
- 2 medium carrots, peeled (or 1 1/2 cups pre-grated carrot)
- 2 scallions (green parts), thinly slices
- 2 tablespoons lime or lemon juice, or to taste
- 2 tablespoons agave, or to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Cut the ends from the kohlrabi and discard. Cut away the long stems and leaves. They can be eaten; they’re bit tough, and so are best in cooked or stir-fried dishes; so it’s up to you whether to save them or discard.
- Cut each kohlrabi in half, then into 1/2-inch half-circles. Cut away the peel with a paring knife. Cut each half-circle in half again through the thickness so that you now have 1/4-inch thick half circles. Then, cut these into thick matchsticks.
- Cut the carrot and cucumber into to matchsticks to more or less match the kohlrabi.
- Combine the vegetables in a serving bowl with the scallions and toss together.
- Add the remaining ingredients and toss again.
- Cover and let stand for 15 minutes or so, then serve.
See lots more plant-forward salads & sides.
Photos: Bigstock photo
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