Updated: Apr 25
Kohlrabi is not a common vegetable to find in a salad. The tender and baby kohlrabi are in fact sweet and have a subtle flavor that is wonderful. This is a great spring recipe when the kohlrabi are tender, juicy and sweet. I love the combination of flavors in this salad. The yogurt and marscapone cheese add a creamy texture to the salad, while the sumac and/or chili flakes add a pop of flavor.
I love the Ottolenghi collection of cookbooks. The recipes are diverse and each one turns out amazing.
For more recipes from this book click here.
3-4 small baby kohlrabi.
5 tablespoons sour cream
1/2 cup Greek yogurt, or hung yogurt
3 tablespoons marscapone 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 chili pepper flakes
Salt and pepper
A handful of green salad leaves, water cress preferred or 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 leave to the bottom of the salad bowl, mix the kohlrabi and yogurt mix well and add on top. Sprinkle with sumac.
Add the salad leaves to a salad bowl. Add the chopped kohlrabi in a layer and smother the dressing on top. Sprinkle with sumac powder.