I got these beautiful kohlrabi in my veggie box subscription from Berwick Wood Produce and usually I would just eat them like an apple, but then I would be left with bunch of leaves. As we already know kohlrabi leaves are edible. If you didn’t know, please go and check out this post about all the edible parts of veg you usually put to rubbish.
So I decided that this two young and juicy kohlrabi will end up as a salad. Young leaves are the best for salads as they not only contain much more Vitamin C than the kohlrabi bulb, but they’re also very tasty.
My first thought was to use my old recipe and mix them with mayonnaise, but it would be too boring, as I add mayo to most of my salads. So I googled other ideas and stepped upon this one. And as my partner’s favourite dressing is based on mustard I decided that I will follow this inspiration. Nuts are my second favourite thing in salads and I had couple packs in my kitchen cupboard, however I didn’t have any apples that I believe would work really well in this recipe adding some sweetness to this salad.
Kohlrabi, also known as German turnip, is a cruciferous vegetable but it doesn’t belong to the turnips family. It’s rather related to broccoli, cauliflower and cabbage. As I’ve already mentioned it’s full of Vitamin C (especially leaves), high in atioxydants and fiber. It also contains, pottasium, Vitamin B6 and folate. So if you find it your local shop grab one or two and see if you like it. If you’re not a fan of the taste of its leaves, but you don’t want to waste them, add them to your smoothie, or mix with other greens in your salad. You can also add them to the soup, but cooking temperature will kill all the Vitamin C in it, so it’s definitely better to eat it raw and fresh. Young kohlrabi is crisp and juicy, quite earthy in taste, similar to radish, mildly spicy. Cooked or roasted kohlrabi becomes more sweet, you can use it in multiple ways.
Kohlrabi salad is great as a side salad you can serve it with fish or chicken, but it can easily become a light meal – addition of nuts makes it quite fulfilling. If you would like to incorporate more veggies to your diet and you’re not afraid of lots of greens on your plate, you should definitely try kohlrabi if you haven’t yet.
kohlrabi salad with mustard dressing & nuts
INGREDIENTS for about two portions:
- 2 small young kohlrabi with leaves
- handful of pecans and walnuts
- 1 tsp your favourite mustard
- 1-2 tsp apple cider vinegar (or lemon juice)
- 2-3 tbsp extra virgin olive oil
- pinch of salt
- pinch of freshly ground black pepper
- some chopped parsley
Thoroughly wash kohlrabi, remove any damaged leaves, cut off harder and unwanted bits from the bulb. Thinly slice the leaves and stalks, also the bulb itself.
Prepare dressing combining olive oil, mustard, apple cider vinegar or lemon juice, salt, pepper and some chopped parsley.
Slightly toast walnuts and pecans on a dry pan. Combine kohlrabi and nuts, drizzle with mustard dressing. Let it sit on the kitchen counter for about 30 minutes and serve.