Kohlrabi Salad with Fresh Mint

Have you ever gazed at kohlrabi in the supermarket and wondered what on earth you could do with that strange, bumpy vegetable? Here’s the news: you can cook it, but even better, make salad. Being of the cabbage family, kohlrabi’s mild flavour asks for a little zing from something acid. It's crunchy texture marries well with a creamy dressing, as coleslaw does. This sophisticated salad of diced kohlrabi dressed in yogurt and sour cream and brightened with fresh herbs, takes minutes to put together, and it keeps in the fridge for a day if there are leftovers.

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Ingredients...

• 3 medium kohlrabies
• 1/3 cup Greek yogurt
• 5 tbsp sour cream
• 3 tbsp herbed French cream cheese such as Boursin
• 1 small, crushed garlic clove
• 1-1/2 teaspoons fresh lemon juice
• 1 tbsp olive oil
• 2 tbsp finely shredded fresh mint
• 1 tsp dried mint
• 1/4 tsp Bart sumac powder
• Salt and pepper to taste

Method...

1. Peel the kohrabies and chop into dice about 2/3 -inch (1.5 cm) long. Place the chopped kohlrabi in a bowl.
2. Make the dressing in a separate bowl. Combine the yogurt, sour cream, cream cheese, garlic, lemon juice and olive oil. Add 1/4 teaspoon salt and pepper to taste. Whisk the dressing until smooth. (Note: I made the dressing the day before and kept it, covered, in the fridge.) 
3. Gently stir the dressing into the chopped kohlrabi. Add the fresh and dried mint; toss to combine.
4. Pile the salad up on a serving dish. Sprinkle sumac over top and serve.

Serves 4 to 6

YOU MIGHT LIKE THESE TOOLS TO MAKE THIS RECIPE

• Vegetable Peeler
• Serving Bowl