This kohlrabi salad recipe is simple, healthy, full of crunch and light and refreshing. A festive salad ideal for entertaining.
This stunning Kohlrabi Salad features, sweet yet tart raspberries, peppery rocket brought together by the zesty lime vinaigrette. An elegant yet light and refreshing salad for your table.
More on Kohlrabi
The alien-looking kohlrabi is a member of the brassica (cruciferous) family and is found in green/white and purple. When cut, they both have a creamy-yellow, white flesh and taste the same.
Its name comes from the German "kohl" for cabbage and the Latin "rapa" for turnip.
What does it taste like?
Kohlrabi has a radish-like texture and a cabbage-like smell. The bulbous bottom has a flavour similar to sweet cabbage.
The smaller your bulb of kohlrabi the sweeter it will be, as it matures it will develop a sharpness similar to radish.
Kohlrabi leaves and stems are thick and taste rather kale-like.
No raspberries?
Swap summer raspberries for strawberries or with the arils from one pomegranate.
Steps to making Kohlrabi Salad
- Peel the kohlrabi then wash. Slice into a fine julienne using a julienne peeler or the julienne attachment on your mandolins/v-slicer. For a faster alternative, you could just grate it. Transfer to a mixing bowl.
- Wash your rocket and spin in a salad spinner to remove excess water. Add to the bowl with your kohlrabi.
- Place all your vinaigrette ingredients in a glass jar and shake until emulsified.
- Pour the dressing over the kohlrabi and rocket, season with salt and pepper. Toss the salad until the salad is well coated with the dressing. Taste and adjust seasonings according to your taste.
- Arrange the salad in a salad bowl leaving the extra vinaigrette in the bowl. Then gently place the raspberries on top to garnish. Serve immediately.
Serving ideas
This subtle flavours in this salad pair well with pork, poultry and seafood. The colours in this salad lend themselves to serving at your next Christmas table alongside your turkey.
Some more festive salad recipes to try:
Equipment
- Spiralizer or Julienne Peeler
Ingredients
- 250 grams kohlrabi (approximately 1 medium)
- 100 grams wild rocket
- 125 grams raspberries (1 punnet)
- Sea salt and cracked black pepper
- ¼ cup lime juice
- ⅓ cup extra virgin olive oil
- Zest of 2 limes
Instructions
- Peel the kohlrabi then wash. Use a v-slicer to cut into juliene or coarsley grate. Wash and dry your rocket arugula. transfer to a mixing bowl.
- Place all your vinaigrette ingredients in a glass jar and shake until emulsified.
- Pour the dressing over the kohlrabi and rocket, season with salt and pepper. Toss to combine, taste and adjust seasonings.
- Arrange the salad in a salad bowl leaving the extra vinaigrette in the bowl. Then gently place the raspberries on top to garnish. Serve immediately.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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