I’m still obsessed with Din Tai Fung’s cucumber salad, but this cucumber and kohlrabi salad is a new favorite. Simple, healthy, flavorful and best part, effortless. There is nothing all that fancy about this salad, but kohlrabi, a much less talked about vegetable, with its sweet, yet slightly peppery flavor is the true star here.
Kohlrabi, also referred to as the “German cabbage”, comes from the Brassica oleracea family, which includes popular vegetables such as; broccoli, cauliflower, kale, collard greens, and Brussels sprouts. Kohlrabi, which can be green or purple, is a bulbous vegetable with two layers of stiff leaves attached in a rosette, just like a cabbage. It has long leafy greens that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked.
Taste wise, the best way I can describe kohlrabi is a cross between a radish, cabbage and a turnip. And healthy-wise, you truly can’t go wrong. If I haven’t conveyanced you yet, take a look at these kohlrabi facts and see for yourself.
- Kohlrabi has only 35 calories per cup.
- Though it looks like a root vegetable, it is not.
- Low glycemic, which means it does not cause rapid blood sugar spikes.
- Kohlrabi is an excellent source of vitamin C and potassium.
- It is high in fiber (5 grams per cup) which is great for your digestive health.
- As a cruciferous veggies, kohlrabi high levels of antioxidants which help fight cancer and heart disease.
Cucumber And Kohlrabi Salad
- 6 Persian cucumbers, sliced lengthwise and deseeded
- 2-3 Kohlrabi, trimmed, peeled and halved
- 1/2 cup cashews
- 2 tablespoons Ponzu sauce
- 1 1/2 tablespoons sesame oil
- 2-3 teaspoons freshly squeezed lime juice
- 1 teaspoon honey
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon kosher salt
- ground black pepper to taste
- 1 bunch fresh chives, cut in 2-inch pieces
- Step 1 Slice the cucumber on a bias into 1/4-inch slices and place in a medium size mixing bowl. Slice the kohlrabi into thin slices and add to the cucumber. Set aside.
- Step 2 Place the cashews in a small saucepan and toast over medium heat while occasionally shaking the pan so they don’t burn, about 2 minutes. Allow the cashews to cool slightly, than roughly chop and add the the cucumber-kohlrabi mixture.
- Step 3 Add the ponzu sauce, sesame oil, lime juice, honey, ginger, salt and pepper. Using a rubber tip spatula, gently toss to coat.
- Step 4 Place the vegetables into a serving bowl, top with chives and serve immediately.