This kohlrabi cucumber radish salad is all about freshness and lightness. A crunchy salad with a hint of spiciness from radishes paired with a creamy egg and delicate cottage cheese. A perfect meal for summer days or a light dinner.
Salads are a great meal when you don’t have much time to cook something large. Also, with a wide selection of vegetables and roots, there are plenty of different salad combinations to enjoy throughout the whole year. I love it.
Dear foodie friends, try to combine different textures, colours and flavours. Your salads will be much more fun to eat and make. Sure a classic green or tomato salad is delicious, but try something else. Add a new ingredient to your classic salad dish. There’s a whole fresh salad waiting for you. Wink.
As I already mentioned a couple of posts ago in my stuffed kohlrabi recipe, kohlrabi is not enough appreciated (yet). As a member of the cabbage family, kohlrabi is usually available year-round at most grocery stores.
You can eat it roasted, cooked and stir-fried, as well in slaws and salads. Kohlrabi is nutrient-dense and a lovely addition to plenty of dishes, such as stews, curries, soups, pickles, and (already mentioned) salads. Oh, and I just found out, you can even eat it on its own – take smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple. Still have to try that. Wink.
Raw kohlrabi
This humble bulb can be eaten raw as well. If the stems and leaves are still attached to the kohlrabi, cut them off and save them for a stew, soup, or stir-fry them. You can use them in any kind of cuisine. Then peel the bulb until you come to the white inside.
Kohlrabi’s inside is subtly sweet and vaguely peppery when you eat it raw. When consuming it uncooked it maintains its super-crisp texture and mild bite. This makes it a delicious addition to summer salads and slaws.
Cut in slices or sticks, kohlrabi is always a good source of nutrients, such as Vitamins C and B. In fact, already 140 grams of kohlrabi provide 93% of your daily vitamin C needs. It is also high in fiber and potassium.
If you love salads, then you might like these salad recipes as well: sweet potato peach salad, a colourful peppery raspberry arugula salad, crunchy apple-carrot salad or this golden zucchini salad.
Ingredients for 2-3 portions of kohlrabi, cucumber radish salad:
- 1 kohlrabi
- 6-8 radishes
- half of a cucumber
- half a lemon (juice)
- olive oil
- salt and pepper
- 2-3 eggs
- 200-250 g cottage cheese
To begin, wash and trim the kohlrabi. Cut off the stems and keep them for another recipe. Then, slice the base off the bottom of the bulb and peel the outer layer with a vegetable peeler until the white interior is exposed.
Cut the bulb in half and then cut them into thin slices either using a mandoline or a potato peeler. Place the slices into a medium bowl and squeeze the lemon juice on top, toss and put aside.
Afterwards, wash the radishes and cucumber and slice them into thin slices, too. Add them to the kohlrabi slices, season with salt and pepper, drizzle with some olive oil and toss to combine.
Then, boil an egg or two to your preferred hardness.
Finally, divide the kohlrabi cucumber radish salad between plates, and add a couple of spoons of cottage cheese and a soft-boiled egg. You might serve it with some prosciutto or salami or some roasted chicken.
Enjoy.
