Best 3 Warm Kohlrabi Salad Recipes

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Warm kohlrabi salad is a versatile and delicious dish that can be served as a side or main course. It's easy to make and features kohlrabi, a slightly sweet and nutty vegetable, roasted until tender. The salad is tossed in a tangy vinaigrette, creating a perfect balance of flavors. Serve it warm or at room temperature, and enjoy the unique and satisfying combination of flavors and textures.

Here are our top 3 tried and tested recipes!

CREAMY KOHLRABI SALAD



Creamy Kohlrabi Salad image

Make and share this Creamy Kohlrabi Salad recipe from Food.com.

Provided by Mirj2338

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb kohlrabi, each about 2 inches across
3 scallions, minced
1 tablespoon minced red onion
1/4 cup part-skim ricotta cheese
2 tablespoons mayonnaise
1 teaspoon coarse grain mustard

Steps:

  • Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
  • When kohlrabi are cool enough to handle, remove the skins with your fingers.
  • Place kohlrabi in a medium bowl with scallions and onion.
  • In a food processor or blender, combine ricotta, mayonnaise, and mustard and process just until creamy.
  • Pour ricotta mixture over kohlrabi mixture and toss well to combine.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 85.1, Fat 3.8, SaturatedFat 1.1, Cholesterol 6.7, Sodium 96.1, Carbohydrate 10.6, Fiber 4.4, Sugar 3.8, Protein 4

KOHLRABI, CUCUMBER AND TOMATO SALAD



Kohlrabi, Cucumber and Tomato Salad image

This chilled, refreshing salad is wonderful on hot days. It has a nice crunch and a delicious balance of sweet and spicy flavors. -Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium red onion, finely chopped
2 pickled hot cherry peppers, seeded and finely chopped
2 garlic cloves, minced
2 tablespoons cider vinegar
1 teaspoon salt
1 kohlrabi, peeled and cut into 1/2-inch pieces
2 large yellow tomatoes, seeded and chopped
2 mini cucumbers, cut into 1/2-inch pieces
2 tablespoons minced fresh cilantro

Steps:

  • In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until crisp-tender. Add peppers and garlic; cook 2 minutes longer. Stir in vinegar and salt; remove from heat., In a large bowl, combine the kohlrabi, tomatoes and cucumbers. Pour in onion mixture; gently toss to coat. Chill for 1 hour. Sprinkle with cilantro before serving.

Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

WARM KOHLRABI SALAD



WARM KOHLRABI SALAD image

Categories     Salad     Vegetable     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free

Yield 4 to 6 servings

Number Of Ingredients 10

3 large kohlrabi (about 1 1/2 to 2 pounds), peeled and cut into 3/4 inch dice
2 tablespoons olive oil
1 tablespoon butter
1/2 cup water or chicken stock
1/2 cup dry white wine
zest and juice of 1 lemon
1 tablespoon country dijon mustard
salt and pepper to taste
3 scallions (white and green parts) thinly sliced on the bias
1/4 cup chopped assorted fresh herbs, such as cilantro, parsley, thyme, marjoram, etc.

Steps:

  • In a medium saucepan, heat olive oil and melt butter over medium high heat then add the diced kohlrabi and season to taste with salt and pepper. Brown the kohlrabi for about five minutes, stirring occasionally to caramelize. Add the wine and chicken stock, reduce heat to a medium low, cover and simmer the kohlrabi for 10 minutes more. Test the kohlrabi for doneness by piercing with a knife or fork for tenderness. Remove from the heat and mix in the lemon zest, lemon juice, the green onion, and the dijon mustard. Garnish with the fresh herbs.

Tips:

  • Choose the right kohlrabi: Look for firm and smooth kohlrabi with no blemishes or cracks.
  • Peel and cut the kohlrabi properly: To peel kohlrabi, use a vegetable peeler to remove the tough outer skin. Then, cut the kohlrabi into quarters or thin slices.
  • Don't overcook the kohlrabi: Kohlrabi should be cooked until just tender, but not mushy. Overcooked kohlrabi will lose its flavor and texture.
  • Use a variety of flavors and textures: Warm kohlrabi salad is a great opportunity to experiment with different flavors and textures. Try adding nuts, seeds, dried fruits, or fresh herbs.
  • Dress the salad to taste: The dressing is an important part of any salad, so be sure to taste it and adjust the seasonings as needed.

Conclusion:

Warm kohlrabi salad is a delicious and healthy dish that can be enjoyed year-round. It's a great way to use up fresh kohlrabi and it's also a good source of vitamins, minerals, and fiber. With its slightly sweet and earthy flavor, kohlrabi is a versatile vegetable that can be paired with a variety of other ingredients. Whether you're looking for a light lunch or a hearty dinner, warm kohlrabi salad is a great option.

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