KOHLRABI AND APPLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.
KOHLRABI AND MâCHE SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Peel kohlrabi. Slice very thin with slicer and put in a bowl.
- Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
- Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
WARM KOHLRABI SALAD
Steps:
- Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
- Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.
KOHLRABI SALAD
Make and share this Kohlrabi Salad recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel kohlrabi with a sharp knife until white flesh is revealed.
- Using a mandolin, slice into 2mm slices, then cut into matchsticks.
- Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
- Adjust seasoning to taste .
KOHLRABI, CUCUMBER AND TOMATO SALAD
This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CUCUMBER-AND-MâCHE SALAD
This delicate salad, from the chef Yotam Ottolenghi, is redolent with spring flavors. Do not dress it until just before it reaches the table, and if mâche is not available, try purslane.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- For the dressing, whisk together the lemon juice, garlic, ginger and yogurt, along with a pinch of salt, and set aside.
- Slice each cucumber in half lengthwise, and then into quarters. Slice each quarter on the diagonal in thin slices. Place in a large bowl along with the mâche, mint and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 2 grams
KOHLRABI SLAW
A classic creamy coleslaw loaded with veggies!
Provided by Emily Schweiss
Categories Salad Coleslaw Recipes With Mayo
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
- Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 18.3 g, Cholesterol 5.2 mg, Fat 11.1 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 267.3 mg, Sugar 12.8 g
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CRISPY APPLE AND KOHLRABI SALAD RECIPE - COOKIE AND …
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4.7/5 (41)Total Time 10 minsCategory SaladCalories 139 per serving
- In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).
- Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
KOHLRABI SLAW WITH CILANTRO, JALAPEñO AND LIME
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5/5 (29)Calories 155 per servingCategory Salad
- Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
- Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.
- Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.
SHAVED KOHLRABI SALAD WITH BASIL AND PARMESAN
From alexandracooks.com
5/5 (2)Category SaladCuisine AmericanTotal Time 58 mins
- Peel the kohlrabi: Use a paring knife to cut off each end to create a flat surface. Rest the kohlrabi on one of the flat surfaces and use the knife to cut off the thick skin. Peel the remaining skin with a peeler.
- Slice thinly: I like to use a mandoline, but you absolutely can use a knife to cut it thinly—kohlrabi isn’t as tough as it looks.
- Season it: Spread the slices out in a large bowl (I like this one—note: it’s huge), sprinkle evenly with the sea salt. If you have to layer up the slices for space reasons, season one layer, then season the layer on top. Sprinkle with the vinegar and let sit for 10 to 15 minutes or until the slices soften and are pliable.
- Add the olive oil and basil (or other herbs) and toss with your hands to coat. Taste. Add more salt and vinegar to taste as needed. If you want to add more olive oil, do so as well.
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