If you like fresh vegetables, but at the same time you are tired of the usual combinations like cabbage with carrots or cucumbers with tomatoes, try making a kohlrabi salad, the recipe of which, as well as several of its options, we offer in our article. This juicy cabbage, which is sold in dense heads and looks more like a root vegetable, goes well with other vegetables - fresh or canned, with eggs and sour fruits.
For a large serving, take:
Rinse the cabbage and cucumbers, the latter need to be peeled, and grate on a coarse grater. Mix peas with vegetables in a deep salad bowl. Season with sour cream or mayonnaise, or natural yogurt without additives, sprinkle with salt and spices of your choice, mix and serve. Delicious and simple.
For the dish you will need:
Kohlrabi salad with egg is prepared very simply: grate the cabbage, add chopped peppers, grated carrots and celery stalks, as well as chopped onion rings. Eggs should be boiled, peeled, finely chopped, and then placed with vegetables. Pour also a handful of greens - dill or parsley. The salad should be seasoned with a mixture of a teaspoon of honey with the same amount of lemon juice, plus 2 tbsp. l. olive oil. Mix very well. The dish can be sprinkled with toasted sesame seeds or wheat bran.
If you want to cook a dish more satisfying, you can make such a salad with vegetables and chicken meat. Get from your stocks:
Cut the chicken, kohlrabi and red pepper into thin strips, finely chop the green onion, and chop the cucumber into circles. Combine all the ingredients in a salad bowl, season with yogurt, sour cream or mayonnaise, sprinkle with spices.
For a juicy and spicy dish, prepare:
Wash vegetables and apple, peel and grate on a coarse grater. In a bowl, combine oil, spices, sugar, a little salt and lemon juice. Pour sauce over vegetables. Such a salad contains extremely few calories, it is quite possible to use it for fasting days. And if you replace vegetable oil with balsamic vinegar, the dish will turn out just as tasty, but without any fat content. This is how you can cook kohlrabi salads. If you didn’t know how to use this before, now you have some recipes for simple, but very tasty and juicy dishes.
Kohlrabi for salads is one of the most suitable types of cabbage. Her taste is delicate, goes well with various ingredients: other vegetables, herbs, meat, sausage, boiled chicken and even some fruits. Try to prepare a kohlrabi salad, choosing the composition to your taste. And I will help you with this, or rather, not quite me, but my 12 proven recipes. I note that in all salads, cabbage should be grated, and not cut. Then it turns out much tastier and more tender.
Very satisfying option in the style of "minimalism".
Ingredients:
Cooking:
Wash and clean the kohlrabi, grate on a coarse grater. Slice sausage thinly. Finely chop green onions washed in running water. Mix everything, season with mayonnaise, salt to taste.
Ingredients:
Cooking:
I really like this salad option, which can become dietary if you take low-fat sour cream. Wash kohlrabi, cucumbers and greens. Dry on paper towels. Boil the egg, peel the shell. Finely chop. Grate kohlrabi and cucumbers on a coarse grater, mix with finely chopped greens. Add chopped boiled egg, season with sour cream and salt to taste.
Ingredients:
Cooking:
Boil an egg. Remove the shell and chop finely. Peel the kohlrabi, grate on a coarse grater. Wash the radish and also grate. Grind the greens, mix all the ingredients, season with sour cream or mayonnaise, salt to taste.
Very satisfying option, almost self-sufficient.
Ingredients:
Cooking:
Boil chicken fillet and egg. Remove the shell from the egg, chop it finely. Cut the chicken in the same way. Peel the kohlrabi and celery root, grate on a coarse grater. Rinse the boiled rice and drain in a colander. Wash the greens, shake and chop finely. Mix all the products in a deep bowl, salt to taste, season with maonnaise.
Ingredients:
Cooking:
Wash kohlrabi and carrots, peel, grate on a Korean grater. Heat vegetable oil in a frying pan, add red ground pepper and peeled garlic cloves to it. Pour grated vegetables with hot oil, salt to taste, mix. This is a rather spicy dish - you should not give it to children. Offer them the next version of the salad.
Ingredients:
Cooking:
Wash the kohlrabi, carrot and apple. Peel them and grate on a coarse grater. Season with sour cream, salt and sugar. Stir. Salad ready. 
Ingredients:
Cooking:
Peel kohlrabi and carrots, grate on a coarse grater. Cucumber cut into thin strips. Finely chop the cilantro. Mix lemon juice with vegetable oil, put all the prepared ingredients in a bowl, season and salt to taste. Lemon juice can be replaced with apple cider vinegar.
This recipe is good for the holiday table.
Ingredients:
Cooking:
Boil the egg, finely chop it after peeling. Grind crab sticks and washed greens. Peel the kohlrabi and grate on a coarse grater. Open the can of corn and drain the liquid. Mix all the ingredients, season, salt to taste.
I must say right away that the salad has a slight laxative effect, so be careful.
Ingredients:
Cooking:
Wash and finely chop the herbs, salt. Grind a clove of garlic, mix with herbs. Wash all vegetables, peel, grate. Season with vegetable oil and herbs with garlic, salt to taste.
A very interesting salad.
Ingredients:
Cooking:
Peel the kohlrabi and carrots, as well as the garlic. Grate the vegetables on a coarse grater, pass the garlic through a press. Mix grated vegetables with melted cheese and garlic, season with mayonnaise, salt to taste.
Delicious meat salad.
Ingredients:
Cooking:
Boil the chicken hearts in salted water, cut them into strips, cutting off the fat. Peel the onion and cut into thin half rings. Fry it in vegetable oil until it changes color, then add chicken hearts and fry everything together for another 5 minutes. Peel celery and kohlrabi, grate on a coarse grater. Mix with fried onions and hearts, chopped herbs and mayonnaise. Salt to taste and stir.
I almost forgot this is the easiest recipe.
Ingredients:
Cooking:
Peel the kohlrabi and grate on a coarse grater. Drain the liquid from the green peas, add it to the grated vegetables. Finely chop the green onion, put it in a salad and season with sour cream. This is my favorite kohlrabi dish.
If this vegetable has not yet earned your attention, I strongly advise you to get acquainted with it. This is kohlrabi, because today we are preparing a delicious kohlrabi salad, the recipe (with photo) is very simple, but the taste is so attractive that you will want to cook it more than once.
The very first benefit of kohlrabi is the tartronic acid contained in this cabbage, which prevents the deposition of fat, which is why anyone who wants to lose weight should add it to their diet. It contains more vitamin C than oranges and lemons combined. This is a real "northern lemon", as it is also called. By the amount of calcium, it will not yield to cottage cheese, and the presence of such minerals as selenium, iodine, manganese and potassium also indicate that your salad will be a complete benefit for the whole family.
Therefore, do not even think about how to cook kohlrabi cabbage, but immediately make this salad. On the palate, you can tell that this kohlrabi cabbage salad has Japanese notes, as it includes sesame and ginger. In addition, the vegetable itself, despite the fact that it is completely unsightly in the store, has a very fresh taste without any bitterness (reminiscent of the taste of a cabbage stalk), and thanks to the original dressing, the salad has a very rich and rich taste.
And since kohlrabi cabbage is available all winter, and at a very affordable price, it is also very profitable to make such a salad in the winter.
Salad is the first thing that can be prepared from kohlrabi. As I already wrote, for cooking we need a kohlrabi stalk of any color. The first time I cooked from green, which I bought in the store, it is also white and purple.
This is what a beautiful and simply huge purple kohlrabi cabbage, the photo of which is below, grew up with my parents this year.
So, wash the cabbage stalk, peel it and grate it on a coarse grater. Ginger root is also peeled and grated on a fine grater.
Separately, mix olive oil, balsamic vinegar, honey, salt, a little black pepper and grated ginger.
Toast the sesame seeds separately in a dry frying pan. I strongly recommend not to skip this item, since it is fried sesame seeds that gives our salad its uniqueness and exceptional taste.
Then sprinkle with roasted sesame seeds, garnish with parsley and serve.
Of course, such a kohlrabi salad can hardly be called festive.
It has an unprepossessing appearance, so it is better to serve it on colored dishes that will brighten up this external flaw, but the taste will sweep away any doubts you have. Just very tasty!
And finally, here's another useful one for you.
Both green and purple kohlrabi cabbage are suitable for kohlrabi salad. Try to choose a small vegetable to keep the salad juicy and crunchy (larger vegetables may have a less juicy and tough core).
The stem crop must be washed well from sand or earth.
Peel the kohlrabi with a knife or vegetable peeler.
Finely chop the kohlrabi on a grater or cut with a knife. I chose cutting with a knife, thin straws.
Wash and peel medium carrots. Grate or cut into thin strips. It is convenient to use a grater for Korean carrots, because as a result the strips will turn out the same.
Cut the cucumber into thin strips as well. If the skin on it is rough, then it is better to cut it off. Try to cut the cucumber last so that it does not let the juice out.
Chop the greens with a knife. Green onions and parsley are great for this salad, but you can add any greens to taste (for example, dill, cilantro, basil, etc.).
Place the whole vegetable slices in a deep bowl, salt and gently mix the contents. It is convenient to mix with two spoons, picking up vegetables from the bottom up.
Dress the salad with vegetable or olive oil. You can also take unrefined vegetable oil for dressing - the salad will become even more fragrant. By the way, you can use sour cream, yogurt, and mayonnaise as a dressing, but in this case, the calorie content of the salad will increase significantly.
If your salad lacks acidity, you can add lemon juice or a few drops of vinegar.
If the kohlrabi is unsweetened, then you can make a dressing with sugar. Mix some sugar, lemon juice and vegetable oil. Drizzle the salad 5-10 minutes before serving so that the dressing soaks all the vegetables well. And if you want the opposite - to make it more piquant, then add a little mustard, mixing it with sour cream, yogurt or vegetable oil.
Kohlrabi salad should be served immediately so that the vegetables do not let the juice out and do not lose their color and elasticity.
The most popular type of cabbage is white cabbage, cauliflower and broccoli often appear on our tables. But kohlrabi is less common. Meanwhile, kohlrabi salad is a tasty and healthy snack. There are many recipes for such salads, we offer several proven options.
Kohlrabi is the only variety of cabbage that does not eat leaves or inflorescences, but the so-called stem crop. In appearance, this vegetable bears little resemblance to cabbage, more like a turnip or radish. The pulp of kohlrabi is juicy, crispy and very tender. To taste, the pulp of the stem crop resembles white cabbage, or rather the taste of the stalk. But kohlrabi has a softer and more pleasant taste.
For the preparation of salads, it is necessary to use fresh young fruits with a diameter of 7-8 cm (no more). They are the softest and juiciest and do not have a sharp cabbage smell, which is inherent in overripe vegetables.
Kohlrabi for salads is used fresh. The fruit is simply peeled and cut into strips or grated. But you can also use boiled or fried cabbage.
Advice! In principle, any dish that is prepared from white cabbage can be prepared from kohlrabi. It will taste just as good.
The taste of kohlrabi goes well with most vegetables, as well as meat products, chicken and fish. Thus, there are a lot of salad options, you just need to choose the appropriate option.
Interesting facts: in Europe, kohlrabi has been known since ancient Rome. But in Russia, this vegetable appeared thanks to Peter I, who brought kohlrabi from Holland.
If there is no time to cook chicken or meat for salad, then you can cook a quick snack option - with. This recipe uses salami, you can take serverat or another.
We clean the kohlrabi, rub it on a coarse grater or a grater for making Korean salads. Cucumbers and sausage cut into thin strips with a knife.
Boil the eggs and let them cool completely. Then we clean and chop with a knife into small pieces. Chop the greens very finely.
We mix kohlrabi, cucumbers, salami, eggs in one container. Add greens and canned corn. We mix. Season with sour cream or mayonnaise. We choose the option to your taste, although with both dressings the salad turns out delicious. Or you can mix mayonnaise with sour cream for salad dressing.
A simple vitamin kohlrabi salad is also prepared with an apple.
Cut the chicken fillet into thin strips, approximately the same as when preparing beef stroganoff. Heat the oil in a frying pan and fry the chicken in it, adding pepper and salt during the frying process. The chicken is fried very quickly, in just a few minutes. Let the meat cool completely.
We clean the kohlrabi, rub it on a coarse grater. Mix cabbage with cooked chicken meat. Finely chop the onion. It is best to use lettuce red onion, it is more juicy and does not have a harsh taste. If ordinary onions are used, then after cutting it is recommended to scald with boiling water.
Add chopped onion to cabbage with chicken, send canned corn there. Cut the dill very finely, add greens to the salad. Season with mayonnaise, add salt and pepper to taste.
The original appetizer is a vegetable salad with the funny name "Giraffe". It combines a wide range of colors and flavors.
