Kohlrabi & Herbed Yogurt Salad
This recipe is dedicated to our CSA members and farmers market customers.
If you aren’t familiar with it, kohlrabi is that “alien” looking vegetable that is usually wilting on the table at the farmers market or sitting in the back of CSA members refrigerators because no-one knows what the heck to do with it. It can be a hard sell but I’m always up for a challenge! Besides, I was in that same boat 6 years ago before I got into farming and was less familiar with the different varieties of vegetables. We ate our first kohlrabi dish at Hutchins Farm in 2009 after harvesting hundreds of pounds of them in the freezing rain. I remember that day pretty vividly and thinking to myself “this crazy looking vegetable better be damn good because not only does my back hurt from all the heaving lifting, but I can’t feel my fingers or toes and I’m chilled to the bone.” The verdict? We loved it, even though we kind of wanted to hate it.
I’m here today to tell everyone this crazy looking vegetable is worth experimenting with and is damn delicious to boot.
Kohlrabi can be eaten raw or cooked and has a mild sweet flavor. The texture is somewhere between a radish and an apple. When cooked it gets extremely tender and a tad more sweet. Eaten raw and it retains its crunch and mild flavor. It’s part of the brassica family and we love growing it here on Tumbleweed Farm. We grow the purple and green varieties but they taste the same and are interchangeable in recipes.
This kohlrabi salad is hands down one of the best salads we’ve made this season. It’s simple, flavorful and totally different from our typical weeknight salad. When Taylor and I both went back for seconds we decided this “alien” is worth the back pain, cold fingers, toes and most importantly, worth convincing other folks to give it a whirl if they haven’t already.
We hope you all enjoy this salad as much as we do. If you want more kohlrabi inspiration try these other recipes from the blog.
Grilled Broccoli & Kohlrabi Salad with Smokey Cashew Sauce (this is one of the most popular recipes on my blog!)
Cheers to kohlrabi!
Kohlrabi & Herbed Yogurt Salad
Prep Time: 25 minutes Cook Time: 0 minutes Serves: 2-4
- 2 medium-large kohlrabies (about 1 1/4 pounds)
- 1/2 cup plain full fat goat milk yogurt (or cows yogurt) grass fed
- 2 Tablespoons minced dill
- 2 Tablespoons minced parsley
- 1 large clove of garlic, minced
- 2 Tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 Tablespoons extra virgin olive oil
- a few healthy pinches of salt & pepper
- 1/4 cup sunflower seeds, lightly toasted
- 1/2 cup raisins, soaked in hot water for 10 minutes and then drained
- 1/4 teaspoon sumac (optional but recommended)
- small handful of microgreens (or sprouts)
- salt and pepper to taste
- Trim the leaves and stems from the kohlrabies and peel the remaining bulb. Cut into 1/4 inch dice, and put in a large mixing bowl and set aside.
- In a medium sized bowl combine the yogurt, dill, parsley, garlic, lemon juice, honey, oil, salt and pepper. Whisk until well combined. Taste test and adjust if necessary.
- Pour the dressing into the bowl with the chopped kohlrabi. Sprinkle in the toasted sunflower seeds and raisins. Divide between plates and top with a sprinkle of sumac and microgreens.
Notes*Sumac has a lovely tart flavor that is a great addition to vegetable dishes, fish, chicken or potatoes. It can be found in Middle Eastern grocery stores or specialty spice shops. *Use this recipe as a guide and adjust measurements and ingredients as necessary. *Taste test as you go and always have fun in the kitchen.