- Skill Level: Easy
- 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
Peel the kohlrabi and slice into matchsticks on the mandoline.
Combine kohlrabi, fennel, celery, dill and scallions in a bowl. Mix in lemon juice & zest.
Season with salt & pepper to taste.
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.)
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.