You’ve had pickles right? Good, this is basically pickle salad. Inspired by traditional Cucumber Salad, this variation uses kohlrabi, cilantro, and spring onion. My Mom made vinegary cucumber salad and also a version with sour cream, I think it was basically just an excuse to eat sour cream. Though it looks like it’s from outer space, kohlrabi is a really just a vegetable from the cole family – lending a flavor similar to cabbage or broccoli. We’ve tried it all different ways – the most popular is probably fried into a fritter. Fresh and crunchy it’s hard to resist, especially in a nostalgic salad.
I used our food processor to slice the the kohlrabi into paper thin slices. If you don’t have one a sharp knife or mandolin will work, but can I suggest a food processor? I can’t stress enough that you already have everything you need to join a CSA, but there are a few upgrades that will really save time in the kitchen. This food processor, is a great price and a dream for any CSA lover. Shred cabbage for slaw in a second, grate roots for fritters, blend pestos & dips, and thinly slice vegetables in seconds. Make beet chips, gratins, and more. I really love the model we have, but if I was going to upgrade I’d try this version that comes with a large and small bowl. Use a really sharp knife to remove the thick skin from the kohlrabi, then cut it into slabs that you can feed through the food processor.
After that most of the work is done! Thinly slice the cilantro and spring onions, season and enjoy. We used young spring onions, but scallions will also work. If you’re using onions use the green tops and white bottoms. If you’re a cilantro lover, try adding more. No cilantro in your CSA share this week? Try subbing dill or parsley. One more tip – pickles are a CSA member’s best friend. We keep a gallon of vinegar from our pick-up site Greenstar on hand at all times. Pick one up in their bulk section!
Sweet & Sour Kohlrabi Salad
2 medium or 1 very large kohlrabi
1 cup thinly sliced spring onions or scallions (green and white parts)
1/4 cup or more dill, cilantro, or parsley finely chopped
1/2 cup rice vinegar
1 tablespoon honey
salt to taste
Prep the kohlrabi. Chop off the greens, and reserve for cooking or compost. Use a sharp knife to cut away all the thick skin. Cut the kohlrabi in half, then into several slabs that will yield bite size pieces. If you have a food processor, use the thinnest slicing setting to slice into very thin slices. Alternately use a knife or mandolin. Slice 4 cups of kohlrabi.
Place the kohlrabi into a large bowl with the onions and cilantro. Measure the vinegar into a cup, then add the honey and stir to dissolve. Toss the salad with the honey vinegar mixture and season with salt to taste. Serve at once or chill in the refrigerator. This salad will hold up to storing and is perfect for potlucks or picnics.
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