Kohlrabi & Mint Salad
Kohlrabi. Probably one of the most underrated vegetables out there. Most people have either never heard of it or simply do not know what to do with it. So, as luck would have it, here is one of my absolute favourite ways to eat this cruciferous vegetable.
Mostly found in Spring & Autumn, kohlrabi is either green or purple on the outside, with a white flesh in both cases. Its imperfectly round shape and spouting leaves makes kohlrabi easily recognisable on market stalls. The crisp texture and mildly peppery & sweet notes of kohlrabi make it easy to enjoy in all kinds of ways. Steamed, sautéed, roasted or even raw - explore the many facets this unique vegetable has to offer.
This simple and delicious Kohlrabi & Mint Salad is the perfect starter or side for a Spring meal with loved ones. Perfectly crisp & packed with fresh flavours, it features finely sliced kohlrabi, fresh mint and toasted sesame seeds. The lemon and herb-based sauce adds tanginess to this dish that will tickle your tastebuds.
- Vegan Recipe -
KOHLRABI & MINT SALAD
3 kohlrabi
6 sprigs of fresh mint
3 sprigs of fresh parsley
6 sprigs of fresh chives
Juice of 1 lemon
Zest of ½ lemon
6 tablespoons of olive oil
1 teaspoon of balsamic vinegar
1 ½ teaspoons of fresh ginger, grated
1 teaspoon of liquid honey*
1 teaspoon of fish sauce**
Handful of sesame seeds***
Flaky salt
Freshly ground pepper
Wash and dry the kohlrabi, mint, parsley and chives.
Peel the kohlrabi, cut them into thin strips (julienne) and set aside.
Finely mince the mint leaves and set aside.
Finely mince the parsley and chives and place in a small bowl.
Add the lemon juice, zest, olive oil, vinegar and ginger and mix until combined.
Mix in the honey and fish sauce.
Pour the sauce over the kohlrabi and add half of the mint leaves. Mix until coated and leave to marinate in the fridge for at least 10 minutes.
Plate in a serving dish or individual plates/ bowls and top with the remaining mint leaves and a sprinkle of sesame seeds. Season with salt and pepper to taste.
Notes: *You can replace the honey with brown unrefined sugar or agave syrup for a vegan option.
**You can replace the fish sauce with a vegan version or with a mix of soy sauce & rice vinegar in equal amounts for a similar salty/ sour freshness.
***You can replace the sesame seeds with any other type of seed/ grain of your choice - i.e: sunflower seeds, crushed pistachios or almonds, etc.
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