Roasted Broccoli & Kohlrabi Salad
One of my favorite vegetables to grow here at Tumbleweed Farm is kohlrabi. I wasn’t very familiar with this crazy looking vegetable before we got into farming but now that we grow thousands of them it has quickly become one of my favorite farm treats. For more kohlrabi recipes try my kohlrabi & cabbage slaw OR miso glazed turnips & kohlrabi quinoa salad OR kohlrabi chips with hippie ranch dip. Have fun with this delicious vegetable!
If you aren’t very familiar with kohlrabi it has a mild broccoli stem flavor with the consistency of a firm apple. I love eating kohlrabi raw-just sliced into thin rounds with a little sea salt and pepper. However, it naturally pairs well with broccoli and I love eating these vegetables together.
If you are in need of a tasty fall salad this is going to be your go-to for a while. The ginger-cashew sauce is so stinking good I almost ate the whole batch with a spoon. I hope you all enjoy this simple side dish as much as we do. Grab a fork!
Roasted Broccoli + Kohlrabi Salad with Cashew-Ginger Sauce
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4
- 1 pound of broccoli, cut into florets
- 1-2 medium-sized kohlrabi, tough stems removed and cut into 1 inch chunks
- 1 Tablespoon sesame oil
- 1/4 cup toasted cashews
- 1/2 cup minced cilantro or parsley for serving
- 1/2 cup raw cashews (no need to soak)
- 1 Tablespoon minced fresh ginger
- 1/4 cup rice wine vinegar (or white wine vinegar)
- 1/4 cup pure maple syrup
- 1/4 cup soy sauce or tamari sauce
- 1/4 teaspoon crushed red pepper flakes (more or less depending on spice preference)
- 2-4 Tablespoons water
- Preheat the oven to 425 degrees. Toss the veggies with the sesame oil and place on a prepared baking sheet. Roast in the oven until tender and browned on all sides. About 20 minutes. Toss veggies halfway through cooking.
- Prepare the dressing by placing all the ingredients (expect the water) into a high speed blender. Whirl away until smooth. Add water as needed to reach a desired consistency. Taste test and adjust seasonings as needed.
- Serve salad with toasted cashews, cilantro and dressing to taste.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as needed. *Cooking times will vary depending on your oven and the size of your veggies.
I love kohlrabi too but don’t usually roast it so I’ll have to give this a trip.. Great looking ginger-cashew sauce too.
I’ve never had kohlrabi because I don’t know what to do with it. This salad looks like the perfect way to introduce myself!
I’ve never tried kohlrabi before- not sure I’ve even heard of it- but this dish sounds great, and I would definitely be open to trying it! Thanks for the recipe!
I have never used kohlrabi before, definitely something that you have inspired me to go out and buy. This salad looks and sounds incredibly delicious too! Loving that cashew sauce sauce.
What type of broccoli and kohlrabi do you grow? The broc is beautiful. Thanks for the contanly inspiring dishes!
And that sauce sounds pretty great.
This recipe was so yummy, thanks for sharing. I love kohlrabi, especially raw. Lately I’ve been spiralizing it. Totally addicted!
yay! I’m so happy you enjoyed it as much as we did. Kohlrabi is the best 🙂
oh my god, I don’t know how I JUST discovered your blog! YUM!
This was my first time making kohlrabi. It didn’t get super tender but was still good. The sauce make the dish – I was basically drinking the leftovers!
I’m glad you made this! Depending on the kohlrabi (when it was harvested, the size and your specific oven) it may take longer than the broccoli. Next time leave the kohlrabi in the oven for a few minutes longer than the broccoli. Thanks for the comment!
I tried this tonight and the kohlrabi was definitely not cooked at 20 minutes. Great sauce!
Glad you enjoyed the sauce! As stated in the notes, cooking times will vary depending on your specific oven and the size/age of your ingredients. The younger kohlrabi will cook faster than older/woodier kohlrabi. Hope this is helpful.
This was awesome. I ended up grilling the broccoli and kohlrabi as it was so hot out. I only used about half of the dressing, but it’s so good, that I’m sure we’ll figure out something tasty to do with it.