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Kohlrabi Salad Recipe

Kohlrabi and Cucumber Salad

Dax Phillips
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Salads
Cuisine Ethnic
Servings 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
  • 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.