The kohlrabi salad is a very light and tasty side dish. A carpaccio made of raw kohlrabi, apple, and dried fruit is great for accompanying both meat and fish dishes. By adding cheese like feta or primosale, it can become a main dish. Kohlrabi has a strong flavor and pairs very well with the sweetness of the apple. Kohlrabi belongs to the Cruciferous family and is a variety of cabbage from which both the stem, or turnip, and the leaves are eaten. This vegetable is suitable to be enjoyed both raw and cooked, baked, in a pan, as a cream soup, and even fried, like delicious 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: Autumn, Winter
Ingredients
- 1.1 lbs kohlrabi
- 1 apple
- 1.8 oz almonds
- 2 tbsps lemon juice
- 6 tbsps 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 cooled, chop them coarsely with a knife and set aside.
Meanwhile, peel the kohlrabi with a peeler.
Rinse it under running water and slice it thinly 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 plate.
Dress with the emulsion and sprinkle with some of the chopped almonds.
Continue with a layer of apples and dress again.
Proceed in the same way until all the ingredients are used up.
Let rest for 1 hour before serving.
Tips
It keeps in the refrigerator for 1 day, after which it loses its crunchiness.
For this recipe, I recommend a sweeter variety of apple.
Almonds can be replaced by hazelnuts or walnuts.
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