Shaved Kohlrabi Salad with Herbs and Lemon

Kohlrabi salad with green herb oil, fresh herbs and lemon on a white china plate.

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Crisp, refreshing salad of shaved kohlrabi with fresh herbs and lemon.

Prep Time5

Total Time5

Course: Appetizer, Side Dish

Cuisine: American

Keyword: kohlrabi recipe

Servings: Servings

Calories: 66kcal

Author: Alan Bergo

Cost: 1

Equipment

1 mandoline slicer
1 Y shaped vegetable peeler
1 paring knife or chef's knife
1 Medium mixing bowl

Ingredients

5 oz (1 medium) kohlrabi purple kohlrabi or green are both fine
¼ teaspoon kosher salt plus more to taste
1 tablespoon fresh squeezed lemon juice
1 teaspoon maple syrup
1 tablespoon mixed fresh herbs, picked chives, mint, tarragon, dill, basil, lemongrass, bronze fennel, etc
2 teaspoons walnut oil, extra virgin olive oil, or hazelnut oil plus more to taste

Instructions

For the most elegant look, ideally you'll have a small kohlrabi that can be sliced into perfect rounds but it's ok to cut it in half too.
Peel the kohlrabi, saving any attached greens for a separate purpose.
Make sure to peel down through the skin until only smooth white core remains, inspecting the root end closely for any inedible, tough white fibers.
Shave the kohlrabi paper thin on a mandoline slicer, then combine in a bowl with the remaining ingredients and allow to rest for a minute or two so the slices soften.
Arrange the shaved kohlrabi loosely on a wide plate, or mound the salad in a bowl and serve family style.
If serving alone as a restaurant course, divide the kohlrabi between two chilled salad plates, laying the slices out to cover most of the plate. Spoon some of the juices from the bowl over it, garnish with a few sprigs of herbs, and finish with a drizzle of additional oil.

Video

Notes

Green Herb Oil

In the recipe I've used walnut oil pureed with chives and parsley to flavor it, but extra virgin olive oil is fine too. If you want to make a strong herb-infused oil, follow my recipe for ramp leaf oil. You can substitute a mix of basil, parsley, chives, tarragon, or chervil for the ramp leaves.

Additions

As pictured this dish is very simple, but there's lots of ways to tweak it. First, kohlrabi loves mild cheeses, so you could consider adding a sprinkle of crumbled goat cheese, or mild farmers' cheese. It also likes toasted nuts, so a sprinkle of crushed walnuts or hazelnuts is nice too.

Nutrition