The kohlrabi salad is a very light and tasty side dish. A carpaccio made of raw kohlrabi, apple, and dried fruits is excellent to accompany both meat and fish dishes. By adding cheese such as feta or primosale, it can become a complete dish. Kohlrabi has an intense flavor and pairs very well with the sweetness of the apple. Kohlrabi, belonging to the Cruciferae family, is a variety of cabbage of which both the stem, i.e., the turnip, and the leaves are eaten. This vegetable is well suited to be enjoyed both raw and cooked, baked, pan-fried, as a cream soup, and even fried, like tasty chips. Kohlrabi is rich in vitamin C and minerals, a vegetable rich in antioxidants.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs kohlrabi
- 1 apple
- 1.75 oz almonds
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- salt
Tools
- 1 Mandoline
- 1 Peeler
- 1 Knife
- 1 Bowl
- 1 Fork
Steps
Toast the almonds in a pan and let them cool. Once cool, roughly chop them with a knife and set aside.
Meanwhile, use a peeler to peel the kohlrabi.
Rinse it under running water and slice it finely with a mandoline.
Wash the apple and dry it.
Slice it with the mandoline without peeling or coring it.
Combine the oil, salt, and lemon juice in a bowl.
Mix with a fork until you get a well-blended emulsion.
Place a layer of kohlrabi on a serving dish.
Dress with the emulsion and sprinkle with some of the chopped almonds.
Continue with a layer of apples and dress again.
Proceed the same way until all ingredients are used.
Let it rest for 1 hour before serving.
Advice
It keeps in the fridge for 1 day, after which it loses its crunchiness.
For this recipe, I recommend a sweeter variety of apple.
Almonds can be replaced with hazelnuts or walnuts.
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