Page title and description
Salads
Kohlrabi salad with herb dressing
Crisp raw kohlrabi is set off well here by tangy yoghurt, fresh herbs and chilli. You could also add in some apple, fennel or cabbage. This coleslaw-style salad holds its crunch well, making it a good one for packed lunches, picnics and barbecues.
Ingredients
- 1 kohlrabi, peeled - about 250-275g peeled weight
- 1 green chilli, deseeded and finely chopped
- 6 tbsp plain yoghurt
- ½ red onion, finely sliced
- 2 tbsp fresh coriander leaves, chopped
- 4 fresh mint leaves, finely shredded
- 1 tsp white wine vinegar
- pinch of sea salt
- ½ tsp sugar
- 1 tsp paprika
Method
Prep time:
10 min
PT10M
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Step 1
Cut the kohlrabi in half, place the cut sides flat on the work surface and slice thinly, then cut into matchstick-sized strips.
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Step 2
To make the dressing, combine all the other ingredients except the paprika in a large bowl. Add the kohlrabi and stir to coat with the dressing. Serve sprinkled with the paprika.
