Kohlrabi is a funny-looking vegetable and I always have a hard time describing the flavor when someone asks me what it tastes like. It’s somewhere between a turnip and a radish. It’s great added raw to salad and is also nice as a grilled vegetable.
Being a member of the cruciferous family of vegetables, it boasts an array of health benefits, providing vitamins, including A, C, K and B vitamins. It is also high in fiber and antioxidants such as carotenes and phytochemicals, and also providing minerals including iron, calcium, potassium, and manganese. If you have not yet tried adding Kohlrabi to your diet, give it a try with this quick and easy salad and enjoying both the flavor, texture and nutritional profile this vegetable has to offer.
Cucumber, Kohlrabi Basil Salad with a Citrus Red Wine Vinegar
This salad is light and fresh, while the dijon citrus vinaigrette brings it nicely together. Enjoy as a lunch, as a side dish or bring to a potluck.
Ingredients
- 1 kohlrabi, thinly sliced and cubed
- 1 english cucumber finely sliced
- 1/8 cup fresh basil chopped
- 1 tsp dijon mustard
- 6 tbsp cold pressed extra virgin olive oil
- 1 lemon 1 tbsp juice & zest of the lemon
- 1 tbsp red wine vinegar
- pinch of pink Himalayan sea salt and fresh ground pepper
Instructions
- Wash your produce and pat try with a towel
- With a strong blade, cut the stem and outer layer off the Kohlrabi. Slice the kohlrabi into thin slices, then cut into small bite size pieces. Thinly slice the cucumber and finely chop the basil. Place all the chopped produce into a bowl and toss.
- Zest the lemon and add the zest to the salad.
- Mix the oil, lemon juice, vinegar, and seasoning into a bowl and whisk or use a jar and secure the lid and give it a good shake until it's well mixed. Pour the dressing over the salad, give it a toss and enjoy!
Notes
The great thing about this salad is it keeps well in the fridge in an airtight container for about 3 days. So its prefect to make-ahead as a lunch option.