Kohlrabi and Cucumber Salad

I’m a fan of kohlrabi. I was first introduced to kohlrabi about two years ago when I approached this funky looking thing at the farmer’s market. After I asked a handful of questions, I decided to buy some and take it home only to create some sliced kohlrabi with a thyme infused oil. That in itself was awesome. It was clean, crunchy, and fresh. With that said, I purchased some more this past week and decided to come up with a Mediterranean style  salad using some fresh cucumbers from our garden. This salad was pretty amazing and the dressing went perfect with it. It is a good one to make during the summer months.

Kohlrabi Salad Recipe

Let’s get started.

  • 3 medium sized kohlrabi, exteriors trimmed, cut into bite sized pieces
  • 1 whole cucumber, seeds removed, cut into bite sized pieces
  • 4 radishes, ends trimmed, cut into bite sized pieces
  • 1 clove of garlic, minced into a paste
  • generous pinch of salt
  • generous pinch of cracked black pepper
  • 12 leaves of fresh mint, finely chopped
  • 4 tbsp plain Greek yogurt
  • 2 tbsp Mexican crema, or sour cream
  • 2 tbsp Tahini paste
  • 1/2 lemon, juiced
  • 1/2 tbsp olive oil

Start by getting all of your ingredients ready. Next, add the tahini, yogurt, crema, lemon juice, olive oil, and salt and pepper to a mixing bowl. Mix well to make your dressing.

To another, larger bowl, add the kohlrabi, cucumber, radishes, garlic, and mint. Stir well. Pour the dressing all over the vegetable mixture, continuing to mix to coat all of the vegetables.

Pour the mixture into a sealed tight container and place in the refrigerator for at least two hours to let all of the flavors come together.

Kohlrabi and Cucumber Salad Inredients

When you are ready to serve, spoon a bunch of the kohlrabi and cucumber salad into a serving bowl and dig in.

The crunchiness of the kohlrabi, balanced by the tenderness of the cucumber and radish are great alone, but then you get all of these awesome flavors from the dressing. This is a great salad, and one that is perfect during this time of year. I hope you enjoy.

Kohlrabi and Cucumber Salad
Author: 
Recipe type: Salads
Cuisine: Ethnic
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 medium sized kohlrabi, exteriors trimmed, cut into bite sized pieces
  • 1 whole cucumber, seeds removed, cut into bite sized pieces
  • 4 radishes, ends trimmed, cut into bite sized pieces
  • 1 clove of garlic, minced into a paste
  • generous pinch of salt
  • generous pinch of cracked black pepper
  • 12 leaves of fresh mint, finely chopped
  • 4 tbsp plain Greek yogurt
  • 2 tbsp Mexican crema, or sour cream
  • 2 tbsp Tahini paste
  • ½ lemon, juiced
  • ½ tbsp olive oil
Instructions
  1. Start by getting all of your ingredients ready. Next, add the tahini, yogurt, crema, lemon juice, olive oil, and salt and pepper to a mixing bowl. Mix well to make your dressing.
  2. To another, larger bowl, add the kohlrabi, cucumber, radishes, garlic, and mint. Stir well. Pour the dressing all over the vegetable mixture, continuing to mix to coat all of the vegetables.
  3. Pour the mixture into a sealed tight container and place in the refrigerator for at least two hours to let all of the flavors come together.
  4. Kohlrabi and Cucumber Salad Inredients
  5. When you are ready to serve, spoon a bunch of the kohlrabi and cucumber salad into a serving bowl and dig in.
  6. The crunchiness of the kohlrabi, balanced by the tenderness of the cucumber and radish are great alone, but then you get all of these awesome flavors from the dressing. This is a great salad, and one that is perfect during this time of year. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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