Kohlrabi Salad with Cilantro Dressing
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
Serving size
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
- Slice kohlrabi as thinly as possible or use a mandolin, vegetable slicing tool or slicing attachment of a food processor.
- Stack the slices on top of each other in manageable piles and slice into ½-inch wide strips (to resemble short flat noodles).
- Repeat the same steps to slice the pear. Remove any pear seeds.
- Slice the mini peppers into rings, about ¼-inch thick.
- Seed and dice the jalapeño.
- Combine the jalapeño, kohlrabi, pear and peppers in a shallow serving bowl or plate.
- Whisk together all the dressing ingredients in a small bowl or measuring cup.
- Pour the dressing over the salad and toss to combine.
- 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
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