This kohlrabi salad recipe, from Jerusalem by Yotam Ottolenghi and Sami Tamimi, is a great introduction to this unusual vegetable, if you have not yet tried it. Kohlrabi most compares to the texture of a radish without the sharpness. It is much more mild in flavor and can be diced or julienned into all kinds of salad combinations. Here, Ottolenghi sticks to the delicious Mediterranean flavors and scents of mint, sumac, lemon and garlic. The cookbook recipe recommends choosing kohlrabies that are small and hard with tight-looking skin.
Kohlrabi salad
Ingredients
- 4 medium kohlrabies, diced
- Salad dressing:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 2 tablespoon fresh mint, minced
- 1 teaspoon dried mint
- salt and pepper to taste
- Garnish
- 1/4 teaspoon sumac
- Fresh mint sprigs
Instructions
-
Mix the dressing ingredients and blend into the diced kohlrabi. Sprinkle with sumac and garnish with fresh mint sprigs.
