Cream of the Crop Week 2: Kohlrabi Salad

Kohlrabi Salad

by Miriam Meir

We couldn't stop eating this! It was great as a side at dinner, but it's so packed with nutrients that in a pita pocket it could be a meal all by itself. And I know that I'll be snacking on it throughout the day tomorrow every time I open the fridge! 

Ingredients

1 bunch kohlrabi (4-5 bulbs)
3 carrots
1 large shallot (or red onion)
1 bunch dill
2 tablespoons olive oil 
2 tablespoons mayonnaise
juice of 2 lemons
kosher salt 
fresh ground pepper
1 cup walnuts

Step 1. 
Peel the kohlrabi, carrots, and shallot. Remove the hard part from the top of the kohlrabi. 

Step 2.
Chop the kohlrabi, carrots and shallot into fine matchsticks, or shred them in the food processor with the shredding attachment. Combine in a bowl. 

Step 3.
Chop the dill and mix with the vegetables. 

Step 4.
Combine olive oil, mayonnaise, lemon juice and 1 teaspoon salt in a cup. Use a fork to mix well, then pour over the vegetables. Add black pepper, mix and taste. Add salt if necessary.  

Step 4.
Coarsely chop the walnuts and mix into the salad. 



Tip:
You can add the kohlrabi leaves to the salad too, thinly sliced. 

---

About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.