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.
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.
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
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
- 1/2 lemon juiced
- 1/2 tbsp olive oil
Instructions
- 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.
