Kohlrabi salad with Greek yoghurt dressing

Kohlrabi, also known as German turnip tastes surprisingly like it’s cousin brocolli stem to me, but even sweeter. I love broccoli stems, so it stands to reason that I love kohlrabi.ot is also voayvfelated to cabbage, and therefore has some of its characteristic taste. it’s a winter vegetable and really well known in Germany, not so much here….so I’m here to spread the word.  Ingredients

Ingredients

1 large kohlrabi, juiliened  

3-4 spring onions, chopped 

1/2 bunch at parsley ( and mint if you like), chopped 

20 g rocket, chop in half if it is long 

5-6 radishes, juilened or shaved 

Honey mustard Greek yoghurt dressing

½ cup plain Greek yoghurt

2 T extra-virgin olive oil

2 T Dijon mustard

1 T honey, or more or less to taste

1 T white vinegar or lemon juice

1 clove garlic, crushed 

1/3 tsp salt

1/8 pepper

Method 

Trim off the ends and peel the thick outer skin from your kohlrabi. Trim the radishes and then shred or julienne both the kohlrabi and radishes. 

Combine the vegetables in a large bowl, and toss with about ½ teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.

Meanwhile make the yoghurt dressing by combing all the ingredients 

Place kohlrabi and radishes, chopped herbs and rocket in a bowl and pour over the dressing. Mix well.

Optional: You could also add some toasted almonds or walnuts if you like. Or apple or carrot.