Kohlrabi Salad
User Reviews
5
Kohlrabi Salad
Description
This salad features thinly sliced kohlrabi peeled and cut into matchsticks alongside zucchini, red cabbage, and lettuce or kohlrabi leaves. A yogurt-based dressing seasoned with apple cider vinegar, fresh chopped herbs, salt, and pepper lightly coats the raw vegetables, providing a tangy and herbal note that complements the naturally crunchy produce.
The additions of goat cheese bring creaminess, while toasted pumpkin seeds add texture contrast. The combination creates a balanced cold salad with varied colors and fresh tastes. The salad components maintain crispness and the dressing enhances their mild vegetable flavors.
For best texture and flavor, prepare the vegetables evenly sized and chill the dressing for at least 30 minutes to allow flavors to meld. The salad can be prepped ahead with components stored separately and assembled before serving. It keeps up to two days refrigerated, though the vegetables soften over time.
Ingredients
For the herb yogurt dressing:
- 4 tablespoons yogurt plain, Greek
- 2 tablespoons fresh herbs chopped (such as thyme, mint, basil, parsley, chives)
- ½ teaspoon apple cider vinegar
- salt to taste
- black pepper to taste
Salad vegetables:
- 1 kohlrabi purple or green
- 1 zucchini medium
- 1 cup red cabbage
- 2 cups lettuce or use kohlrabi leaves, leaves
Optional toppings:
- goat cheese
- pumpkin seeds toasted
- herbs chopped
Instructions
For the dressing
- Mix all the yogurt dressing ingredients together. Thin out with a little water if it’s too thick.
Prep the vegetables
- Peel the kohlrabi with a sharp knife or vegetable peeler. Slice it into matchsticks.
- Slice the zucchini/courgette thinly (if they have a large diameter, cut lengthways first).
- Thinly slice the red cabbage.
- If using kohlrabi leaves, roll them up and cut into thin ribbons. Alternatively, used mixed lettuce leaves.
- Pile a serving plate with the lettuce or kohlrabi leaves, then pile on the kohlrabi, zucchini and cabbage.
- Drizzle with the yogurt dressing and top with chunks of goat cheese, pumpkin seeds and herbs.
Notes
- Cut all vegetables to a similar size for balanced bites.
- Peel kohlrabi, slice in half lengthwise, then cut into thin strips or matchsticks for best texture.
- Prep vegetables in advance and store in the fridge separately from dressing until ready to serve.
- Chill the yogurt dressing for at least 30 minutes to enhance the herb flavors.
- Serve the salad fresh; it stays good for up to two days refrigerated but will soften over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 57mg | 2% |
| Potassium | 575mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9287IU | 186% |
| Vitamin C | 69mg | 77% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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