Kohlrabi salad

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.

Or

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.

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