Kohlrabi Salad: The Best Dish You've Never Had

December 9, 2016

Jill Melton

Chef Vivek Surti of Tailor demonstrated this fresh dish at our Edible Kitchens at the Nashville Farmers Market in 2018.

Ingredients

2 large kohlrabi, peeled

1/2 apple, sliced thinly

toasted pistachios, roughly chopped

a few mint leaves

1 cup coconut milk

1 teaspoon ginger, grated

1 lime, zested and juiced

1-2 Thai bird chilies, thinly sliced (optional)

kosher salt

Preparation

1. Prep Kohlrabi: Cut kohlrabi in half and slice thin using a mandoline for uniform slices. Put kohlrabi slices in a bowl of ice water.

2. Prep Apple: Slice apple on a mandoline and put into the bowl of ice water with the kohlrabi.

3. Assemble Salad: Drain the kohlrabi and apple slices and toss together with enough coconut dressing (you may have extra dressing), pistachio and torn mint leaves. Season with salt.

4. Plate Salad: Take a handful of the salad and put it on a plate. garnish with more pistachios and mint leaves.

5. Add coconut milk to a bowl and whisk together ginger, lime zest, lime juice and chilies. Season with salt.