photo credits: Claudia Chocano

Kohlrabi Salad

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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.
Prep Time
15 minutes
Total Time
15 minutes

Ingredients

Yield: 4 servings
  • 1 large kohlrabi bulb (about 2 cups after cutting)
  • 2 T chopped fennel stalks & fronds
  • 1 scallion (white part only), finely sliced
  • 1/2 C thinly sliced celery
  • 2 T chopped fresh dill
  • zest & juice of 1 lime
  • 1/3 C blueberries
  • 1/3 C hulled mini strawberries
  • 1/3 C raspberries
  • 2 - 3 T balsamic vinegar
  • salt & pepper to taste

Instructions

Step 1

In a small bowl marinate berries in balsamic vinegar and set aside.

Step 2

Peel the kohlrabi and slice into matchsticks or shave into thin slices.

Step 3

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

Step 4

Season with salt & pepper to taste. 

Step 5

Pour balsamic berries over salad. Garnish with dill and/or fennel fronds.

Notes

Short Cut: Prep kohlrabi & celery and toss in lime juice one day ahead.

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

© Nicole Putzel // Putzel Kitchen
Category:
Salad
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.

This red, white & blue salad is perfect for July 4th!