A kohlrabi is a funny-looking vegetable. You’ve probably seen it before, but chances are you weren’t quite sure what to do with it. In comes this simple and refreshing salad. Think of it as a lighter take on coleslaw. A kohlrabi – the oft-overlooked cousin of the broccoli, kale and cauliflower – can be green, white or purple, but they all essentially taste the same: a little sweet, a little nutty, a little bit like radish and a little bit like cabbage, but much milder than either. Make sure to use good quality olive oil and look out for fresh, firm kohlrabis, because in addition to good, simple flavours, this salad is all about that crunch.
Ingredients (for 2):
1 small kohlrabi
3 tbsp full-fat Greek or Bulgarian yoghurt
1 tbsp fresh lemon juice
a drizzle of extra virgin olive oil
- Peel the kohlrabi and cut into matchsticks.
- In a bowl, mix the kohlrabi with the yoghurt, lemon juice and olive oil.
- Season to taste with sea salt and black pepper.
- Eat it as a side dish or serve on top of toasted sourdough.