Kale and Kohlrabi Salad with Lemon Garlic DressingPosted: November 19, 2013
Last week I got some kohlrabi in my CSA box. I have never eaten kohlrabi before and was excited to try it. I read up on it a bit and decided to try it raw in a kale salad. I liked the crunchy texture of the kohlrabi. It was kind of like a cross between jicama and broccoli stems. The taste was mild. I thought it paired well with the kale. The amazing lemon garlic dressing really tied everything together.
I’ll definitely be incorporating kohlrabi into our diets. Looking forward to trying a cooked kohlrabi dish. Kohlrabi leaves are edible, so save them to cook with other greens or to add to a vegetable soup. It’s also a cool looking vegetable.
Kale and Kohlrabi Salad with Lemon Garlic Dressing
1 bunch kale (I like Lacinato (dino) kale over the typical curly kale)
2 small bulbs kohlrabi (or 1 large)
juice of 1 large lemon, about 2 tablespoons
2 cloves garlic, smashed and minced
3 tablespoons olive oil
salt and pepper, to taste
handful of roasted sunflower seeds
Wash the kale and spin it dry in a salad spinner (or blot dry with paper towels). Remove the tough ribs and discard. Chop the kale into bite-size or smaller pieces and place in a serving dish.
Remove the ends of the kohlrabi and peel. Slice fairly thin and then julienne the slices. I squeeze a little bit of fresh lemon juice over the cut kohlrabi.
Whisk together the olive oil, lemon juice, garlic, salt, and pepper in a small bowl (or shake together in a lidded mason jar).
Combine the kale and julienned kohlrabi in a serving bowl. Pour the lemon garlic dressing over the vegetables and toss. Sprinkle the sunflower seeds over the salad and serve.