This salad was so heartbreakingly pretty I wanted people to come over just to admire it. So I invited the neighbors.
Not only did my kids love it, the two-year-old who used to live down the hall (and who is the cutest thing since sliced kohlrabi) also loved it, and she can’t even say kohlrabi. It’s just so clean and vibrant and refreshing, and we ate the hugest bowl in a matter of minutes.
It came about because I was writing an article about surprising salad add-ins and I decided to list shredded or slivered raw kohlrabi as one of the possibilities. Then I said to myself, “You are so full of it; you’ve never done that in your whole life.” So I bought myself a kohlrabi and sliced it up, and really fell head over heels. It kind of reminded me of a daikon radish, crisp with just a hint of spiciness.
A handful of pea shoots on the top of the salad adds a fresh sweet pea-ness that’s lovely, but don’t skip the salad if pea shoots aren’t on the immediate horizon.
This salad can be made ahead and refrigerated for an hour. The longer it sits, the more melded the flavors will be, but the less crunch the vegetables will have, so it’s a bit of a toss-up (ba dump bump). I’ve happily eaten it a day or two after it’s been made.
You can also make the vinaigrette a couple of days ahead and slice up the vegetables a day ahead, then toss right before serving.
Other things I’ve made with one of my new favorite vegetables:
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
- Spring Greens Salad with Kohlrabi and Golden Beets
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Asian Kohlrabi and Apple Slaw
Light Green Crunchy Salad
- 1 small kohlrabi trimmed and peeled (optional)
- 10 ribs celery
- 3 hearts romaine lettuce
- 3 tablespoon unseasoned rice vinegar
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon Dijon mustard
- Kosher or coarse salt and freshly ground black pepper to taste
- 1 cup pea shoots optional
- If using the kohlrabi, cut it into manageable chunks then cut those chunks into thin planks, about ¼ inch thick. Then sliver up those planks into ¼-inch-thick matchsticks (this is what is known as a julienne cut). Don’t worry if the slivers aren’t neat and tidy.
- Very thinly slice the celery crosswise, then do the same with the hearts of romaine so that you have thin ribbons of lettuce. Place it all in a serving bowl, along with the kohlrabi.
- You can continue with Step 4 or see the Fork in the Road for an apple add-in.
- Whisk together the rice vinegar, olive oil, mustard, and salt and pepper in a small bowl (or shake it up in a small container with a lid). Toss the vegetables with the dressing and serve, topped with the pea shoots, if desired.
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