The Unexpected Delight: Kohlrabi Salad
I remember the first time I encountered kohlrabi. It was at a farmers market in early autumn, and these strange, almost alien-looking orbs were piled high on a vendor’s table. Intrigued, I bought one, not knowing what to expect. After some experimentation, I discovered its delicate, slightly sweet flavor was incredible when thinly sliced and tossed in a vibrant Asian-inspired dressing. This kohlrabi salad, with its crisp texture and bright flavors, has become a regular on my table ever since, a testament to the delicious surprises that can be found in the simplest of ingredients.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4
- Yield: About 6 cups
- Dietary Type: Vegan, Gluten-Free
Ingredients
- 1.2 kg kohlrabi (about 5 medium),
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon caster sugar
- 1 tablespoon light soy sauce
- 1 teaspoon sea salt, plus more to taste
Equipment Needed
- Sharp knife
- Mandoline or vegetable peeler
- Large bowl
Instructions
- Begin by preparing the kohlrabi. Using a sharp knife, carefully peel the kohlrabi until you reveal its white flesh. It is important to remove all of the tough outer layer. The easiest way is to stand the kohlrabi on its flattest end and slice downward, rotating the vegetable.
- Next, create the matchsticks. The best way to achieve uniform, thin slices is with a mandoline. Set the mandoline to a 2mm thickness and carefully slice the kohlrabi. If you don’t have a mandoline, a vegetable peeler or a very steady hand with a knife will work; just aim for thin slices. Stack a few slices and cut them into matchsticks, about 2 inches long and 1/8 inch thick.
- In a large bowl, combine the kohlrabi matchsticks with the sesame oil, rice vinegar, caster sugar, light soy sauce, and 1 teaspoon of sea salt.
- Toss all the ingredients together well, ensuring the kohlrabi is evenly coated with the dressing.
- Finally, adjust the seasoning to your liking. Taste the salad and add more sea salt, rice vinegar, or sugar if needed to achieve a balance of sweet, salty, and sour flavors. The flavors will meld as the salad sits.
Expert Tips & Tricks
- The Secret to Perfect Matchsticks: A mandoline is your best friend for this recipe. If you don’t have one, use a vegetable peeler to create ribbons of kohlrabi, then stack the ribbons and slice them into matchsticks. Consistency is key for even flavor distribution.
- Balance is Everything: Don’t be afraid to experiment with the dressing. If you prefer a sweeter salad, add a touch more caster sugar. For more acidity, increase the rice vinegar slightly. Taste as you go!
- Salt Smartly: Sea salt enhances the natural sweetness of the kohlrabi. Use it sparingly and adjust to taste.
- Make Ahead Magic: This salad can be made a few hours in advance. The kohlrabi will soften slightly, allowing the flavors to meld together even more. However, avoid making it too far in advance, as the kohlrabi can become too soft.
- Bring out the flavour: Toasting the sesame seeds that can be used to garnish it will give a new depth to the flavour.
Serving & Storage Suggestions
This kohlrabi salad is best served chilled. Garnish it with toasted sesame seeds or a sprinkle of fresh cilantro for added visual appeal. It makes a fantastic side dish for grilled fish, chicken, or tofu.
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. Be aware that the kohlrabi will continue to soften over time, so it’s best enjoyed sooner rather than later. This salad is not suitable for freezing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 75 kcal | 4% |
| Total Fat | 6.8 g | 10% |
| Saturated Fat | 1 g | 4% |
| Cholesterol | 0 mg | 0% |
| Sodium | 251.4 mg | 10% |
| Total Carbohydrate | 3.4 g | 1% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 3.2 g | 12% |
| Protein | 0.5 g | 0% |
Variations & Substitutions
- Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha to the dressing for a spicy kick.
- Nutty Goodness: Incorporate toasted peanuts or cashews for added crunch and flavor.
- Herbal Infusion: Fresh herbs like mint, cilantro, or basil can elevate the salad to another level.
- Vinegar Variations: Substitute rice vinegar with apple cider vinegar or white wine vinegar for a slightly different tang.
- Soy Sauce Alternative: Tamari can be used as a gluten-free alternative to light soy sauce.
- Add Colour: For a more colourful version, add matchsticks of carrot and red bell pepper.
FAQs (Frequently Asked Questions)
Q: What does kohlrabi taste like?
A: Kohlrabi has a mild, slightly sweet flavor, similar to a turnip or broccoli stem. It’s crisp and refreshing, making it perfect for salads.
Q: Can I use a different type of sugar?
A: While caster sugar dissolves easily, you can substitute it with granulated sugar or honey. If using honey, start with a smaller amount and adjust to taste.
Q: How do I know if the kohlrabi is fresh?
A: Choose kohlrabi that is firm and heavy for its size. Avoid kohlrabi with soft spots or blemishes.
Q: Can I make this salad ahead of time?
A: Yes, you can make this salad a few hours in advance. However, the kohlrabi will soften slightly, so it’s best enjoyed within a few hours of preparation.
Q: What other vegetables can I add to this salad?
A: Grated carrots, shredded cabbage, or thinly sliced cucumbers would all be delicious additions to this salad.
Final Thoughts
This kohlrabi salad is more than just a recipe; it’s an invitation to explore the unexpected flavors of humble vegetables. I encourage you to give it a try, experiment with the dressing, and discover your own perfect balance of sweet, salty, and sour. This salad is a testament to the fact that the most delicious dishes are often the simplest. Enjoy, and please share your feedback!