Kohlrabi Salad Recipe
From: DK Books - Ready Set Grow
Kohlrabi varieties have either purple or greenish-white skin. Once the skin has been peeled away, however, they look and taste similar. The round white bulbs can be eaten raw or cooked. They can also be cut into stir-fry slivers, diced into soup or used in salads, like we did for this recipe.
- 1 kohlrabi bulb, peeled
- 1 green apple, cored
- 2 tablespoons honey
- 1 tablespoon olive oil
- zest and juice of half a lemon
- 2 handfuls of cashew nuts and walnuts
- a handful of soft cheese cubes
1. Slice the kohlrabi and apple.
Slice the kohlrabi and the apples into thin strips. Ask an adult for help with this step.
2. Make a dressing.
Mix the zest and juice of the lemon. Add honey and olive oil to make a dressing.
3. Toast the nuts.
Toast the cashews and walnuts in a pan. Toss all the ingredients together and add the cheese. Leave for 5 minutes so the dressing can soften the kohlrabi, then serve.