Kohlrabi salad
- kzafarullah
- Jun 6, 2020
- 1 min read
Updated: Apr 4
Kohlrabi is not a common vegetable in a salad. The tender and baby kohlrabi are sweet and have a wonderfully subtle flavour. This is a great spring recipe when the kohlrabi are tender, juicy, and sweet. I love the combination of flavours in this salad. The yoghurt and mascarpone cheese add a creamy texture to the salad, while the sumac and/or chilli flakes add a pop of flavour.
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3-4 small baby kohlrabi.
5 tablespoons sour cream
1/2 cup Greek yoghurt or hung yoghurt
3 tablespoons mascarpone cheese
1 small garlic clove crushed
1 1/2 fresh teaspoons fresh lemon juice
1 tablespoon olive oil
2-3 tablespoons fresh mint
1/4 teaspoon sumac, or you can use mild chilli pepper flakes
Salt and pepper
A handful of green salad leaves, watercress, preferred spinach leaves or anything else.
Peel and cut the kohlrabi into smallish cubes.
Mix all the other ingredients in a bowl.
You can serve this in two ways --
Add the leaves to the bottom of the salad bowl. Mix the kohlrabi and yogurt well and add them on top. Sprinkle with sumac.
Or
Add the salad leaves to a salad bowl. Layer the chopped kohlrabi and smother the dressing on top. Sprinkle with sumac powder.