Ever tried kohlrabi? This distant cousin of cabbage has a similar taste to that of broccoli stems, with the crunch of water chestnuts. It can be enjoyed raw or cooked, and is perfect in a simple salad or slaw like this one. Simply toss together the peeled, thinly sliced kohlrabi with some thinly sliced radishes and some toasted walnuts; then, all of these crunchy ingredients are combined with a light walnut-lemon vinaigrette and some sliced fresh chives for a bit of a peppery bite. Another easy way to prepare kohlrabi is to dice it, toss it with olive oil, season with salt and pepper, and perhaps some fresh herbs or za’atar for a low-carb alternative to roasted, cubed potatoes.
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Kohlrabi & Radish Salad with Toasted Walnuts
- 2 kohlrabi bulbs, ends and green peel trimmed, stems removed–then cut into matchsticks
- 1 cup radishes, thinly sliced
- 1/2 cup toasted walnuts
- 2 Tablespoons chopped, fresh chives
- For the vinaigrette:
- juice of 2 lemons
- 1/4 cup walnut oil or almond oil
- salt and pepper to taste
- 1 Tablespoon Dijon mustard
- Toss the prepared kohlrabi together with the sliced radishes, chives and toasted walnuts.
- Combine the vinaigrette ingredients in a jar or small bowl; shake or whisk until smooth and emulsified. Taste and adjust seasonings. Drizzle over the salad.