Creamy Kohlrabi Salad: An Unexpected Delight

My grandmother, a woman who believed strongly in the power of homegrown vegetables and simple preparations, introduced me to kohlrabi. As a child, I remember wrinkling my nose at the strange, bulbous vegetable that looked more like something from a science fiction movie than our garden. But she insisted, transforming it into a surprisingly creamy and subtly sweet salad that won me over completely. Now, decades later, that memory is the reason I always make space for kohlrabi in my garden.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1 lb kohlrabi, each about 2 inches across
• 3 scallions, minced
• 1 tablespoon minced red onion
• ¼ cup part-skim ricotta cheese
• 2 tablespoons mayonnaise
• 1 teaspoon coarse grain mustard

Equipment Needed

• Steamer basket
• Medium bowl
• Food processor or blender

Instructions

1. Begin by preparing the kohlrabi. Cut each bulb into quarters.
2. Place the kohlrabi quarters in a steamer basket set over boiling water. Cover the pot and steam until the kohlrabi is tender, approximately 25 minutes. Test for doneness by piercing with a fork – it should be easily pierced with slight resistance.
3. Once the kohlrabi is cool enough to handle, carefully remove the skins using your fingers or a small paring knife. The skin should peel off relatively easily after steaming.
4. Transfer the peeled kohlrabi to a medium bowl.
5. Add the minced scallions and minced red onion to the bowl with the kohlrabi.
6. In a food processor or blender, combine the part-skim ricotta cheese, mayonnaise, and coarse grain mustard. Process the mixture until it is smooth and creamy. Don’t over-process; aim for a consistent texture without making it too thin.
7. Pour the creamy ricotta mixture over the kohlrabi mixture in the bowl.
8. Toss everything together gently but thoroughly to ensure the kohlrabi, scallions, and red onion are evenly coated in the creamy dressing.
9. Serve the salad warm or at room temperature.

Expert Tips & Tricks

• Kohlrabi Selection: Choose kohlrabi bulbs that are firm and feel heavy for their size. Avoid bulbs with soft spots or blemishes. Smaller bulbs tend to be more tender and have a milder flavor.
• Steaming Time: The steaming time can vary depending on the size and freshness of the kohlrabi. Check for doneness after 20 minutes and adjust accordingly. Overcooked kohlrabi will become mushy.
• Skin Removal: Peeling the kohlrabi after steaming is much easier than peeling it raw. If you prefer, you can peel the kohlrabi before steaming, but it will require more effort.
• Dressing Consistency: For a thinner dressing, add a tablespoon or two of milk or water to the ricotta mixture while processing. For a thicker dressing, use full-fat ricotta cheese.
• Mustard Choice: The type of coarse grain mustard you use will impact the flavor of the salad. Experiment with different varieties to find your favorite. Dijon mustard can be substituted in a pinch, but the flavor will be different.
• Flavor Boost: Add a pinch of salt and pepper to the salad to enhance the flavors. Taste and adjust the seasoning as needed. You can also add a squeeze of lemon juice for a brighter flavor.
• Make-Ahead Tip: You can steam the kohlrabi and prepare the dressing ahead of time. Store them separately in the refrigerator and combine them just before serving.

Serving & Storage Suggestions

This Creamy Kohlrabi Salad is delicious served warm or at room temperature. It makes a great side dish for grilled meats, roasted vegetables, or sandwiches. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, so you may need to drain off any excess liquid before serving. Reheating is not recommended, as the ricotta mixture may separate. It is best enjoyed cold or at room temperature. Due to the mayonnaise content, it’s not recommended to leave the salad at room temperature for more than two hours. Freezing is not recommended as it will alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	85 kcal	N/A
Total Fat	3.8g	5%
Saturated Fat	1.1g	5%
Cholesterol	6.7mg	2%
Sodium	96.1mg	4%
Total Carbohydrate	10.6g	3%
Dietary Fiber	4.4g	17%
Sugars	3.8g	N/A
Protein	4g	7%

Variations & Substitutions

• Dairy-Free: Substitute the ricotta cheese with a plant-based alternative, such as cashew cream or silken tofu blended with a little lemon juice and salt. Use a vegan mayonnaise substitute.
• Herbaceous Twist: Add fresh herbs like chopped dill, parsley, or chives to the salad for a brighter, more aromatic flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
• Crunchy Texture: Add some toasted sunflower seeds or chopped walnuts for added texture.
• Citrus Zest: Add the zest of one lemon or lime to the dressing for a bright, citrusy flavor.
• Sweet Variation: If you like a slightly sweeter salad, add a teaspoon of honey or maple syrup to the dressing.
• Radish Addition: Thinly sliced radish adds a peppery bite and vibrant color.

FAQs (Frequently Asked Questions)

Q: Can I eat kohlrabi raw?

A: Yes, you can eat kohlrabi raw. It has a crisp, slightly sweet flavor. It’s delicious shredded in salads or used as a crudité with dips.

Q: What does kohlrabi taste like?

A: Kohlrabi has a mild, slightly sweet flavor that is often compared to a combination of turnip and cabbage. The texture is similar to that of a crisp apple or broccoli stem.

Q: Can I use a different type of cheese instead of ricotta?

A: Yes, you can substitute the ricotta cheese with another soft cheese, such as goat cheese or cream cheese. However, the flavor and texture of the salad will be slightly different.

Q: How do I store kohlrabi?

A: Store unpeeled kohlrabi bulbs in the refrigerator for up to several weeks. Peeled kohlrabi should be stored in an airtight container in the refrigerator and used within a few days.

Q: Is kohlrabi good for you?

A: Yes, kohlrabi is a healthy vegetable. It is low in calories and fat and a good source of fiber, vitamin C, and potassium.

Final Thoughts

This Creamy Kohlrabi Salad is a delightful and unexpected dish that is sure to impress. It’s a simple yet flavorful way to enjoy this often-overlooked vegetable. Don’t be intimidated by its unusual appearance; give it a try, and you might just discover a new favorite salad. I hope you enjoy this recipe as much as my family does. I encourage you to make it your own by experimenting with different variations and substitutions. Share your feedback, and perhaps pair it with a grilled chicken or a light vinaigrette salad for a complete and satisfying meal. Happy cooking!