Kohlrabi Salad

Kohlrabi Salad
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 0m
  • Ready In : 15m

Kohlrabi (also called a turnip cabbage) tastes like the offspring of a radish and jicama.  This refreshingly crisp, juicy vegetable is loaded with vitamin C.  Putzel Kitchen mixes it with  other fresh garden flavors of fennel, dill and seasonal berries to make a light, bright salad in minutes.


  • 1 large kohlrabi bulb
  • 2 T chopped fennel stalks & fronds
  • 1 scallion, finely sliced
  • 2 T thinly sliced celery
  • 2 T chopped fresh dill
  • zest & juice of 2 lemons
  • splash of white wine vinegar & lemon olive oil to taste (optional)
  • 1/2 C blueberries
  • 1/2 C hulled mini strawberries
  • salt & pepper to taste


Step 1

Peel the kohlrabi and slice into matchsticks on the mandoline.

Step 2

Combine kohlrabi, fennel, celery, dill and scallions in a bowl. Mix in lemon juice & zest.

Step 3

Season with salt & pepper to taste.

Step 4

Finish with a few drizzles of lemon flavored olive oil and a splash or two of champagne or white wine vinegar. Mix evenly. (This is optional.)

Step 5

Add blueberries & strawberries. Garnish with dill and/or fennel fronds.

Short Cut: Make one day ahead of time and add berries just before serving.

Think Out of the Ice Box: Try this with raspberries and blackberries.

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