CSA member Jane Thelwell shared this recipe for a creamy but light kohlrabi salad that she found in the book “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. She recommends using garlic scapes in place of garlic, and subbing the watercress for whatever greens you have on hand!
Mint and sumac are classic flavours in this recipe, but you could also sub in (or add) your favourite fresh herbs.
Creamy Kohlrabi Salad
Ingredients
- 3 medium kohlrabi peeled and cubed
- 1/3 cup Greek yogurt about 80g
- 5 tbsp sour cream about 70g
- 3 tbsp mascarpone cheese
- 1 clove garlic crushed
- 1 1/2 tsp lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh mint finely shredded
- 1 tsp dried mint
- 1 handful watercress or greens of choice or more as desired
- 1/4 tsp sumac
- 1 pinch salt to taste
- 1 pinch white pepper to taste (or sub black pepper)
Instructions
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Peel the kohlrabies, cut into small cubes, and put in a large mixing bowl. Set aside while you make the dressing.
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Put the yogurt, sour cream, mascarpone, garlic, lemon juice, and olive oil in a medium bowl. Add salt and pepper and whisk until smooth.
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Add the dressing to the kohlrabi, followed by the fresh and dried mint and half the greens. Gently stir, then transfer to a serving dish (if desired).
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Sprinkle the remaining greens on top, sprinkle all with the sumac, and enjoy!