Kohlrabi and Radish Salad

By December 28, 2015

A crunchy, raw and refreshing slaw.

 1 small bulb kohlrabi, end trimmed and outer layer peeled
 4-5 small radishes, end removed and sliced thinly.
 2 spring or green bunching onions
 Juice from half a lime or lemon
 1 tbsp apple cider or white wine vinegar
 1 tbsp sunflower or olive oil
 1 tsp sugar
 Pinch of salt
 2 tbsp minced fresh herbs (cilantro, parsley, rosemary, mint or basil)
1

Trim off the ends and peel the thick outer skin from your kohlrabi. Shred or cut into matchsticks. A julienne peeler makes quick work.

2

Remove the ends of the radishes and then slice them thinly, and do the same for the onions.

3

Place kohlrabi, radishes and onions in a bowl and add lemon or lime juice, vinegar, sunflower/olive oil, sugar and a pinch of sea salt.

4

Refrigerate for 15 minutes. Taste to adjust seasoning, stir in herbs, and serve.

Ingredients

 1 small bulb kohlrabi, end trimmed and outer layer peeled
 4-5 small radishes, end removed and sliced thinly.
 2 spring or green bunching onions
 Juice from half a lime or lemon
 1 tbsp apple cider or white wine vinegar
 1 tbsp sunflower or olive oil
 1 tsp sugar
 Pinch of salt
 2 tbsp minced fresh herbs (cilantro, parsley, rosemary, mint or basil)

Directions

1

Trim off the ends and peel the thick outer skin from your kohlrabi. Shred or cut into matchsticks. A julienne peeler makes quick work.

2

Remove the ends of the radishes and then slice them thinly, and do the same for the onions.

3

Place kohlrabi, radishes and onions in a bowl and add lemon or lime juice, vinegar, sunflower/olive oil, sugar and a pinch of sea salt.

4

Refrigerate for 15 minutes. Taste to adjust seasoning, stir in herbs, and serve.

Kohlrabi and Radish Salad

4 Comments

  • Mara says:

    I received kohlrabi in my CSA share and wasn’t sure what to do with it besides for breading and frying it. I then stumbled across your recipe, which was perfect as I had some radishes that needed to be eaten, too. It was delicious and refreshing. Thanks for sharing!

    • Fresh Forker says:

      So glad you liked it, Mara! Another fresh and crispy rather than fried trick: peel and then cut it into sticks to enjoy like carrots or celery with a little dip or hummus.

  • arleen says:

    Tastes great after melding in fridge for at least 3 days

  • Kim says:

    I used fresh lemon juice, grapeseed oil, and a pinch of cayenne. It really enhances the flavours. Thanks for the great idea!

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