Vegetable

Kohlrabi with cilantro and nuts

by:
June 26, 2011
0 Ratings
Author Notes

I ate this salad in a restaurant in Nazareth once, and have been copy-catting it ever since. Originally it was made with a generous amount of pine nuts. But since I have free access to a pecan tree, I make it often with pecans, and sometimes with walnuts, for the Omega 3. —Hummusit

  • Serves 2
Ingredients
  • 1 large kohlrabi, julienned
  • 3/4 cup coarsely chopped cilantro
  • 1 clove of garlic, finely chopped
  • Juice from 1 lemon
  • 1/4 cup roasted nuts (from the kinds mentioned above; pine, pecan, or walnut)
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper
  • Olive oil, to dress the salad
In This Recipe
Directions
  1. Toss all ingredients according to their order, and enjoy!

See what other Food52ers are saying.

  • Amy Shier Bowen
    Amy Shier Bowen
  • JoanG
    JoanG
  • Midge
    Midge

    3 Reviews

    Amy S. July 9, 2013
    This is a great summer salad! Made it exactly as it's described except 2 small/med kohlrabi. Delicious, light, tangy. I sliced the kohlrabi on my mandolin then cut to julienne strips. Like something you'd get at a fancy restaurant but simple to put together.
     
    JoanG June 29, 2011
    I love raw kohlrabi and its plentiful now. So I plan to try this!
     
    Midge June 26, 2011
    Ooh I'm intrigued and luckily have all the ingredients!