This easy-to-prepare salad is the perfect way to use kohlrabi. It plays well to kohlrabi’s crunchy-sweet goodness. It will keep well in the refrigerator for several days.
4 C shredded kohlrabi
½ C shredded carrot
½ C finely diced onion
1/3 C apple cider vinegar
1/3 C olive oil
1½ Tbsp Dijon mustard
1 Tbsp dried dill
1/8 tsp salt
Whisk the dressing ingredients together and mix well with veggies.
Prep time: 10 minutes. It’s that easy.
- This salad improves with age. As the vegetables marinate in the dressing, they take on a more intense flavor.
- I use my mandolin set on a fine julienne to shred both the kohlrabi and the carrot.
Like this recipe? There’s more! I have a whole recipe book filled with almost two dozen recipe just for kohlrabi. You’ll find recipes for including salads, soups and main dishes as well as information on how to grow and store kohlrabi.