Total Time
40mins
Prep 10 mins
Cook 30 mins

A nice salad that would go well with fish. Adapted from a recipe found at epicurious.com. Cook time is chill time.

Ingredients Nutrition

Directions

  1. Peel two small kohlrabi.
  2. Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater.
  3. Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil.
  4. Add shredded veggies and toss.
  5. Chill for 30 minutes or more.

Reviews

(8)
Most Helpful

We added a shredded carrot too. It was very tasty and beautiful in color.

alisondvm June 07, 2009

This is a wonderful summer salad! Served it for dinner last night along side Recipe #33312 My partner actually went back for seconds. I haven't had kohlrabi since I was a kid, when we would eat them like apples. The taste is a cross between potato, radish and turnip. I used a daikon radish for it's mild flavor. The shredding blade on my Cuisinart made processing the veggies very easy. I let them marinate in the fridge for about an hour while I finished dinner. Thanks for sharing!

Chef-Boy-I-Be Illinois September 10, 2008

Made this when I was given kohlrabi in a CSA. Didn't know what to do with it. This recipe is simple and helps get those veggies in!

Francine88 June 19, 2014

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