The absolute welcome of spring. The humble kohlrabi –for Cypriots, “Kouloumbra”- makes an excellent addition to any salad. We Cypriots, are used to eating it thickly sliced, sprinkled with salt and lemon juice, but sliced thinly it adds delicious crunch and taste to salads. For this recipe, I combined it with fennel and apples and used a tangy, yogurt dressing, which elevated the dish. I sprinkled some dried cranberries and pistachios to add extra sweetness and extra crunch.
If you have a mandolin slicer, use it to slice your veggies really thinly. They will absorb all the flavours of the dressing, making your salad more tasty. If you don’t have one, time to invest in one! But until then, use a really sharp knife and slice as thinly as possible.
This vibrant salad screams spring and sunshine. It’s the perfect partner to any meal. Crunchy, fresh and flavourful.
- 1 small kohlrabi, sliced thinly (I used about 2 cups sliced kohlrabi from one medium).
- 1 fennel bulb, sliced thinly (finely chop the fennel fronds)
- 1 green apple, unpeeled and sliced thinly
- ½ cup fresh coriander, chopped
- ½ lemon, peeled and chopped
- 1 Tbs mint leaves, chopped
- 1 Tbs dried cranberries
- 1 Tbs unsalted pistachios
- Salt and pepper to taste
For the dressing
- ¼ cup olive oil
- ¼ cup Greek yogurt
- 2 Tbs lemon juice
- ½ garlic clove, crushed
Mix together all the ingredients for the dressing. Set aside until needed.
In a large salad bowl, mix together the sliced kohlrabi, fennel, apple, coriander, chopped lemon and mint leaves. Mix well with your hands. Pour over the dressing and mix again. Season with salt and pepper. Mount on a plate, garnish with the cranberries and pistachios and serve.