For Professionals

Kohlrabi Salad with Cilantro Dressing

Prep time: 20 min

This salad makes for a welcomed new way of enjoying delicious kohlrabi. You can use the purple or green variety – or both. No need to peel, just slice, dress and enjoy.

Makes

4 servings

Serving size

¾ cup

Ingredients

INGREDIENTS FOR SALAD:

1 medium (280 grams) kohlrabi, trimmed

1 small (164 grams) pear

5 (100 grams) sweet mini peppers

1 (27 grams) jalapeno pepper

4 medium leaves bibb lettuce

INGREDIENTS FOR DRESSING:

¼ cup cilantro, chopped

2 ½ tablespoons olive oil

2 small limes, juiced (about 3 to 4 tablespoons juice)

1 small clove garlic, minced

½ teaspoon honey

¼ teaspoon cumin

Pinch of sea salt

Special Equipment:

Mandolin or other vegetable slicing tool (optional)

Instructions

  1. Slice kohlrabi as thinly as possible or use a mandolin, vegetable slicing tool or slicing attachment of a food processor.
  2. Stack the slices on top of each other in manageable piles and slice into ½-inch wide strips (to resemble short flat noodles).
  3. Repeat the same steps to slice the pear. Remove any pear seeds.
  4. Slice the mini peppers into rings, about ¼-inch thick.
  5. Seed and dice the jalapeño.
  6. Combine the jalapeño, kohlrabi, pear and peppers in a shallow serving bowl or plate.
  7. Whisk together all the dressing ingredients in a small bowl or measuring cup.
  8. Pour the dressing over the salad and toss to combine.
  9. Serve each portion of salad onto a lettuce leaf on individual plates.

Cooking Tip

For a spicier salad, do not remove the seeds of the jalapeño when dicing.

Recipe Contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: ¾ cup

Calories

134

Fat

9 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

14 g

Sugar

8 g

Fiber

5 g

Protein

2 g

Sodium

56 mg

Calcium

31 mg

Phosphorus

51 mg

Potassium

409 mg