KOHLRABI AND APPLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.
CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Side Vegetarian Quick & Easy High Fiber Dinner Curry Lentil Healthy Low Cholesterol Vegan Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 main-course servings
Number Of Ingredients 10
Steps:
- Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
- Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
- Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
- Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
- Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
KOHLRABI, CUCUMBER AND TOMATO SALAD
This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. -Kristina Segarra, Yonkers, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRATED CARROT, KOHLRABI AND RADISH SALAD
This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 1h40m
Yield Serves six
Number Of Ingredients 6
Steps:
- Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
- Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 15 grams
FENNEL, APPLE, AND KOHLRABI SALAD
This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds are added before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
- Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.
KOHLRABI SALAD
Make and share this Kohlrabi Salad recipe from Food.com.
Provided by katew
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel kohlrabi with a sharp knife until white flesh is revealed.
- Using a mandolin, slice into 2mm slices, then cut into matchsticks.
- Combine with remaining ingredients and 1 tsp sea salt in a large bowl.
- Adjust seasoning to taste .
KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING
Steps:
- In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.
ROASTED KOHLRABI, GOLDEN BEET, AND FAVA BEAN SALAD
Steps:
- Put beans in a medium saucepan, cover with water, and bring to a boil. Turn off heat and leave to soak for about 60 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Combine kohlrabi and beets in a bowl; toss with olive oil and salt. Transfer to the prepared baking sheet.
- Roast kohlrabi and beets in the preheated oven until still firm but not hard when poked with a fork, about 35 minutes. Turn once to avoid burning. Return to the bowl and refrigerate.
- Remove the shells from the softened fava beans using your fingernails. Discard any that can't be shelled. Return beans to the pot and cover with fresh water. Bring to a boil and reduce heat to medium. Cook until tender but not exploded, checking often, 30 to 45 minutes. Drain and add beans to the bowl with the kohlrabi and beets.
- Combine walnut oil, olive oil, balsamic vinegar, chives, dill, salt, and pepper in a small jar with a lid and shake well. Coat the salad with the vinaigrette and season with salt and pepper.
Nutrition Facts : Calories 507.4 calories, Carbohydrate 53.6 g, Fat 28.2 g, Fiber 23.7 g, Protein 17 g, SaturatedFat 3.3 g, Sodium 396.7 mg, Sugar 19.4 g
CUCUMBER, KOHLRABI AND SPINACH SALAD
Provided by Marcela Valladolid
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the spinach on a platter and drizzle with half of the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste.
- Whisk the remaining lemon juice, remaining 3 tablespoons olive oil, the cider vinegar, lemon thyme, mint, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined. Taste and adjust seasoning if needed. Toss the radishes, cucumber, kohlrabi and shallot with the lemon dressing and serve over the spinach. Top with more mint.
KOHLRABI AND MâCHE SALAD
Provided by Maggie Ruggiero
Categories Salad Appetizer Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Peel kohlrabi. Slice very thin with slicer and put in a bowl.
- Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
- Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
WARM KOHLRABI SALAD
Steps:
- Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.
- Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.
ROCK {RADISH,ONION,CUCUMBER,KOHLRABI} SALAD
These vegetables seem to go together for taste and crunch, especially in the summer. I like to use my dressing but you could use any that might have a little sweetness to it.It is good with any dressing.
Provided by Montana Heart Song
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Take a fork and tine the cucumber peel of each cucumber down lengthways on all side of the cucumber. This will create a design of thin ridges down the peel. Slice in thin rounds.
- Put all of the cut and sliced vegetables in a large serving bowl.
- Sprinkle with salt or salt substitute. Let set.
- In a mixing bowl combine the mayonnaise, sour cream, sugar, celery seed and lemon juice. Stir until mixed.
- Note: cut the sugar in half if you use Miracle Whip Salad dressing.
- Pour out any water that has accumulated in the bottom of the vegetables. Drain well.
- Add your dressing or any dressing of your choice. Toss and serve.
- Wonderful to eat with mashed potatoes.
- Fix the potatoes the way you like them and this salad for a wonderful meatless meal.
Nutrition Facts : Calories 329.7, Fat 21.4, SaturatedFat 7, Cholesterol 27.1, Sodium 693.2, Carbohydrate 34.8, Fiber 1.1, Sugar 22.4, Protein 2.8
EASY KOHLRABI SALAD
I love raw kohlrabi as a salad. The measurements for the salad are estimated - I just keep tasting the salad and add lemon juice, oil, celery salt, or white pepper to taste.
Provided by Elke_Hannel
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place kohlrabi into a bowl. Season with oil, lemon juice, celery salt, and pepper.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 14.1 g, Fat 7.1 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 122.9 mg, Sugar 5.2 g
SHAVED KOHLRABI + SPRING GREEN SALAD WITH LABNE, GREEN OLIVE, AND PRESERVED LEMON VINAIGRETTE
Kohlrabi's flavor is relatively mild, though it hints at sweet earth, mustard and cabbage (its relative); it is absolutely delicious. Its texture is the perfect combination of starchy potato and water chestnut and is therefore suitable for a wide range of cooking methods. Like any vegetable with a radish-like pungency, kohlrabi improves energy circulation within the body and reduces damp conditions. It's also a fantastic source of vitamin C, potassium and fiber. In California, I can usually find kohlrabi from November through April.
Provided by Food Network
Categories side-dish
Time 12h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and place the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne!
- For the vinaigrette: Use a sharp knife to separate the skin of the preserved lemon from the flesh. Discard the flesh. Cut the skin into a julienne, and then into a small 1/8-inch dice. Mix together the preserved lemon, olive oil, lemon juice and a small pinch of salt. Pit the green olives; I use a cherry pitter, which makes an easy and fun job out of it. Cut each olive in half lengthwise, then give them a rough chop. Mix into the vinaigrette.
- Gently toss the greens into the vinaigrette. Spoon a few dollops of labne onto a plate or platter; top with the kohlrabi, a spoonful or two of the preserved lemon vinaigrette, a scattering of greens and olives, a few cracks of black pepper, and a pinch of sea salt. Repeat this once more, layering greens, kohlrabi, labne, pepper and sea salt.
AVOCADO AND KOHLRABI SALAD
Make and share this Avocado and Kohlrabi Salad recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler.
- Cut into 1/4-inch-thick slices, then cut the slices into chunks.
- Place in a bowl.
- Cut avocados in half lengthwise.
- Tap the blade of a heavy knife in the pit, twist to remove, and discard.
- Quarter and peel avocados, then cut into chunks.
- Drizzle lime juice over avocados to prevent browning and to add flavor; set aside.
- Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste.
- Pour dressing over kohlrabi and mix to cover.
- Mix together the chunked avocados and the kohlrabi mixture.
- Make a bed of the salad on four plates, and sprinkle each with feta cheese.
- Serve and enjoy!
KOHLRABI AND APPLE SALAD WITH CARAWAY
Provided by Chris Morocco
Categories Salad Vegetarian Quick & Easy High Fiber Apple Root Vegetable Healthy Low Cholesterol Vegan Caraway Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.
- Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.
- Add kohlrabi, frisée, apple, and 2 tablespoons chives to bowl with dressing and toss to coat; season with salt and pepper.
- Top salad with remaining 2 tablespoons chives just before serving.
CREAMY KOHLRABI SALAD
Make and share this Creamy Kohlrabi Salad recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
- When kohlrabi are cool enough to handle, remove the skins with your fingers.
- Place kohlrabi in a medium bowl with scallions and onion.
- In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
- Pour ricotta mixture over kohlrabi mixture and toss well to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 85.1, Fat 3.8, SaturatedFat 1.1, Cholesterol 6.7, Sodium 96.1, Carbohydrate 10.6, Fiber 4.4, Sugar 3.8, Protein 4
KOHLRABI /BEET SALAD
Categories Salad Vegetable No-Cook Vegetarian Quick & Easy High Fiber
Yield 6
Number Of Ingredients 10
Steps:
- Use large grating blade of food processor and shred first 3 ingredients. Empty into a lage bowl. Mix in chopped green onion. Combine oil, vinegar and syrop using a whisk and mix into prepared vegies. Refridgerate. Before serving sprinkle and mix in chopped almonds. Will keep in fridge 5-7 days.
SHAVED KOHLRABI AND ARUGULA SALAD WITH CHUNKY GARLIC AND PIMENTON DRESSING
When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin. This allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is an ideal counterpart to the crisp kohlrabi.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool.
- Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate).
- Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.
Nutrition Facts : Calories 187 g, Fat 15 g, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 193 g
CRISPY FISH WITH BROWN BUTTER SAUCE AND KOHLRABI SALAD
Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious. Toasting a handful of nuts in a skillet with a few tablespoons of olive oil or butter over medium heat yields far more flavorful and fresh results than buying preroasted ones at the store.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Seafood Fish Apple Bass Salmon Hazelnut Butter Fall
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk honey, 1/4 cup lemon juice, 2 Tbsp. oil, and 1 tsp. salt in a large bowl. Add kohlrabi, apple, and onion and toss to coat. Let sit while you cook the fish.
- Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and pepper and place, skin side down, in cold skillet. Set over medium heat and cook until fat starts to cook out of fish, about 4 minutes. Gently press on fillets with a spatula so skin makes good contact with pan, then keep pressing, cycling from one fillet to the next every few seconds, until skin starts to crisp. Continue to cook without pressing until skin is super crisp and flesh is mostly opaque, 8-10 minutes total (adjust heat as needed, but don't rush it). Turn over; cook until completely opaque, about 1 minute. Place skin side up on plates.
- Wipe out skillet and return to medium heat. Cook hazelnuts and butter, swirling pan often, until butter foams, then browns, about 4 minutes. Remove from heat and stir in remaining 2 tsp. lemon juice; season brown butter sauce with salt and pepper.
- Toss kohlrabi salad and serve alongside fish fillets, leaving excess dressing behind. Spoon brown butter sauce over fish and salad and serve with lemon wedges for squeezing over.
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