PREP TIME: 20mins

Quick, super healthy and delicious. The kinda throw together salad that I like when it is too hot to eat. My veggie patch is coming along nicely and in my second year of growing I have ‘branched’ out a bit and THIS my friends is my first kohlrabi! I had to patiently wait for it to be ready to pick! Popped down to my local community garden down the road for some beetroot but you can use any root veggies or cabbage here.

See kitchen note for substitutes.

SERVING SUGGESTION

Some feta cheese would work well.

This salad would make an excellent filling for a pita or flatbreads and would be lovely with some falafels.

INGREDIENTS
  • 1 large kohlrabi, peeled and finely sliced or cut into thin matchsticks
  • 2 medium raw beetroots, peeled an finely sliced or cut into thin matchsticks
  • 1 large apple, cored and cut into thin matchsticks
  • 2 tablespoons mint leaves, torn
  • 1/4 cup pomegranate seeds
  • 1/4 cup pistachios/or any nut or seed toasted if you prefer
  • 2 tablespoons sumac (opt)

Dressing

  • 1 orange, juiced and zest
  • 1 lime, juiced
  • 2 tablespoons extra virgin olive oil
  • salt + pepper (to taste)
METHOD
  1. Place the kohlrabi, beets, apple and mint in a large salad bowl.
  2. In a separate, smaller bowl, whisk together the orange zest, the orange and lime juice, olive oil and salt + pepper. Gently drizzle citrus dressing over the salad and toss to mix.
  3. Sprinkle the salad with the sumac and chopped nuts.
  4. The salad is best served straight away.

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PREP TIME: 20mins

Quick, super healthy and delicious. The kinda throw together salad that I like when it is too hot to eat. My veggie patch is coming along nicely and in my second year of growing I have ‘branched’ out a bit and THIS my friends is my first kohlrabi! I had to patiently wait for it to be ready to pick! Popped down to my local community garden down the road for some beetroot but you can use any root veggies or cabbage here.

See kitchen note for substitutes.

SERVING SUGGESTION

Some feta cheese would work well.

This salad would make an excellent filling for a pita or flatbreads and would be lovely with some falafels.

INGREDIENTS

  • 1 large kohlrabi, peeled and finely sliced or cut into thin matchsticks
  • 2 medium raw beetroots, peeled an finely sliced or cut into thin matchsticks
  • 1 large apple, cored and cut into thin matchsticks
  • 2 tablespoons mint leaves, torn
  • 1/4 cup pomegranate seeds
  • 1/4 cup pistachios/or any nut or seed toasted if you prefer
  • 2 tablespoons sumac (opt)

Dressing

  • 1 orange, juiced and zest
  • 1 lime, juiced
  • 2 tablespoons extra virgin olive oil
  • salt + pepper (to taste)

METHOD

  1. Place the kohlrabi, beets, apple and mint in a large salad bowl.
  2. In a separate, smaller bowl, whisk together the orange zest, the orange and lime juice, olive oil and salt + pepper. Gently drizzle citrus dressing over the salad and toss to mix.
  3. Sprinkle the salad with the sumac and chopped nuts.
  4. The salad is best served straight away.

Print Friendly, PDF & Email