Kohlrabi Raspberry Salad is a light, refreshing, and healthy salad that can be enjoyed when raspberries are at their peak. This delectable salad combines savoury and sweet flavours and is wonderfully festive.
This stunning Rasberry Salad features kohlrabi, which adds a beautiful crispness and sweet peppery flavour along with the rocket, and our lime vinaigrette truly sets it off.
An elegant refreshing salad that we served at Christmas; for more festive salads, why not try our Fennel Orange Salad or our Persian Watermelons Salad?
Table of contents
What is Kohlrabi?
f you have ever stared at an alien-looking vegetable in the veggie aisle and wondered what the heck it was, then the answer is probably kohlrabi.
It is a member of the brassica (cruciferous) family and comes 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 Kohlrabi Taste Like?
It has a radish-like texture and a cabbage-like smell.
The bulbous bottom has a flavour similar to sweet cabbage or broccoli stalks. The smaller your kohlrabi bulb, the sweeter it will be; as it matures, it will develop a sharpness similar to a radish.
Kohlrabi leaves and stems are thick and taste rather kale-like
You Will Need...
About the Raspberries?
Look for plump, colourful berries. If they are in small plastic tubs, look at the bottom and steer clear of bruised, damaged or mouldy ones.
Berries are very sensitive, so you should wash them just before using them; otherwise, they tend to spoil easily.
Let's Talk about Ingredients & Substitutions
We made this pretty raspberry salad for Christmas lunch, so we were going for a red, white and green theme -
- Kohlrabi - the white element in this salad and added for crunch and slight pepperiness; swap it for turnips, radishes, celeriac, radishes or even broccoli stems.
- Raspberries - the red element in this salad and added for a pop of colour and their sweet tartness. You can swap for strawberries, use both, or even use the pomegranate arils instead.
- Rocket/Arugula - the green element in this salad and used for its bright green colour and peppery heat, swap for any other greens such as baby spinach, baby kale, or butter lettuce.
- Lime Vinaigrette - this zingy vinaigrette is the perfect partner to our sweet raspberries - a match made in heaven!
How to Make It (step-by-step)
Step 1 - Prepare the Kohlrabi.
Wash, trim and peel the kohlrabi, and slice into a fine julienne either with a julienne peeler or with the julienne attachment on your mandoline/v-slicer.
If you are looking for a speedy solution, then you could also grate or spiralise it.
Step 2 - Prepare the remaining ingredients.
Place the raspberries in a colander and rinse them under gently cold running water in the sink; allow them to drain well.
Wash your rocket and pat or spin dry using a salad spinner to remove excess water.
Step 3 - Shake up the vinaigrette.
Place all your vinaigrette ingredients in a glass jar, and season with sea salt and cracked black pepper.
Shake well until emulsified.
Step 4 - Assemble your Kohlrabi Raspberry Salad.
Place all the kohlrabi and rocket in a large mixing bowl, and pour over the dressing, season with salt and pepper. Toss the salad until the salad is well coated with the vinaigrette.
Taste and adjust seasonings according to your liking.
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.
The 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.
People Also Ask...
Naturally, we have used it in this salad wink 😉. It has a wonderfully crunch toy sweet peppery flavour similar to broccoli stalks. Either shave it using a mandolin, thinly julienne it, or spiralise it.
Yes, they have even more nutrients than the bulbs. Great to use in a stir fry or simply saute them with butter, garlic and chilli flakes for a great side; first, add the stems, then add the leaves.
This is really a make-it-and-eat-now salad, as kohlrabi will discolour and lose its crispness if prepared ahead of time. But you could have the rest of the ingredients and vinaigrette prepped and ready to go and just grate the kohlrabi just before making it up.
This salad does not store well; it will be a wilted soggy mess the next day. So, I would encourage your guests and family to finish it up on the day.
This is a low-calorie salad with only 135 kcals per serving and low carb with only 4 grams of net carbs per serving.
It is suitable for vegan, vegetarian, keto, paleo and whole30 eaters. It is gluten, dairy and nut free.
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- Spiralizer or Julienne Peeler
- 1 medium kohlrabi (approximately 250 grams / 8.82 ounces)
- 5 cups grams wild rocket (approximately 100 grams / 3.53 ounces)
- 1 punnet raspberries (approximately 125 grams / 4.41 ounces)
- Sea salt and cracked black pepper
- ¼ cup lime juice
- ⅓ cup extra virgin olive oil
- Zest of 2 limes
- Rinse raspberries under gently running cold water and drain well.
- Wash and dry your rocket/arugula.
- Wash, peel and trim the kohlrabi, then wash. Use a v-slicer to cut into julienne ribbons or coarsely grate.
- 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.
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