Kale and Kohlrabi Salad with Lemon Garlic Dressing

Kale and Kohlrabi Salad

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.


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