Cabbage and Kohlrabi Salad


This is my favorite use of kohlrabi, last time I made it I didn’t actually use cabbage or cherries, grated the kohlrabi and halved the dressing. I’m posting this recipe for  ‏@ancientnmodern. You can find it on page 99 of Yotam Ottolenghi‘s Plenty.

  • 1 medium kohlrabi (240g)
  • 1/2 white cabbage (240g)
  • large bunch of dill, roughly chopped
  • 120g dried whole soured cherries
  • grated zest of 1 lemon
  • 90ml lemon juice
  • 60ml olive oil
  • 40g alfalfa sprouts
  • salt and white pepper

Peel the kohlrabi and cut into thick matchsticks (although my kohlrabi was old so it could only be grated) that are about 5mm wide and 5cm long. Cut the cabbage into 5mm thick strips.

Put all ingredients, apart from sprouts into a large mixing bowl. Use hands to massage everything together. Let the salad sit for 10 minutes.

Add most of the alfalfa sprouts and mix well again with hands. Taste and sdjust the seasoning; you need a fair amount of salt to counteract the lemon.

Lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.

We recently visited River Cottage Canteen in Axminster and had Kohlrabi Carpaccio. Recipe can be found on the Guardian site.


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