I always love the idea of Kohlrabi and find it sad that it doesn’t seem to make its way into many recipes. I guess it’s because, to some, it can look kind of weird and people simply don’t know what to do with it.
You could say it has a taste a bit like a radish. It’s such a wonderfully refreshing, crunchy vegetable that works really well in salads and slaws. When picking your kohlrabi makes sure it’s tight and hard. If it’s a bit soft it means it’s past its best! They’re in season right now so easy to get hold of and reasonably cheap. I grabbed mine from my local farmer’s market.
I dressed this Kohlrabi Waldorf Salad in lemony coconut yoghurt and topped with watercress and walnuts. Perfect side dish for BBQ season don’t you think?
Serves 3 – 4
- 1 medium Kohlrabi (550g)
- 1/3 of a cucumber (160g)
- 1 small apple (sweet like a pink lady)
- 40g of fresh radish
- 2 garlic cloves, crushed fine
- 5 – 6 tablespoons of coconut yogurt, or normal yoghurt if you prefer.
- 1 tbsp of extra virgin olive oil
- 2 tbsp of lemon and zest of 1/4 lemon
- 4g of chives, chopped fine
- 8 g of mint leaves, chopped fine
- 40g of walnuts
- Pinch of salt and pepper
- Handful of baby watercress
Peel and chop the kohlrabi into small chunks. Cut the cucumber in half lengthways and scoop out the seeds with a spoon.
Finely slice the cucumber, apple and radishes. Place all the vegetables into a mixing bowl. Peel and grate/ crush the garlic.
In a small bowl add the yoghurt, olive oil, garlic, mint, chives and walnuts. Mix and season with salt and pepper to taste.
Pour the dressing onto the vegetables and mix well. Top your Kohlrabi Waldorf Salad with fresh watercress and lemon zest.