Kohlrabi Salad

By: Hannah Lee Leidy
Kohlrabi Salad
Courtesy Image

This winter salad combines raw and crunchy elements as well as soft, roasted ones. Vivek Surti of Tailor  in Nashville happily shares popular salad dish for all to make this at home. Finished with a ginger dressing that is both warming and a little spicy, this salad makes a light but flavorful addition to a holiday

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Serves 4 to 6

  • For the apple ginger dressing
  • 1 honeycrisp apple, cored and seeded
  • 1 large knob of ginger, unpeeled
  • 3 tablespoons grapeseed oil
  • Zest and juice of 1 grapefruit
  • Kosher salt
  • For the salad
  • 2 cups brussels sprout leaves
  • Grapeseed oil
  • 3 kohlrabi, thinly sliced
  • Kosher salt
  • 1 cup baby kale
  • 1 watermelon radish, thinly sliced
  • 1/2 cup pomegranate seeds
  1. Make the dressing: In a blender, combine all dressing ingredients and puree until smooth. Season with additional salt if needed.
  2. Make the salad: Preheat a broiler. Place brussels sprout leaves on a sheet pan and drizzle with oil. Toss to coat. Broil for 3 to 5 minutes, or until the leaves are just starting to char. Set aside.
  3. In a large bowl, toss kohlrabi with a little bit of salt and let sit for 3 to 5 minutes, or until pliable. Add dressing and baby kale and toss to combine. To serve, plate kohlrabi salad and top with watermelon radish, roasted brussels sprout leaves, and pomegranate seeds.
  • Created by Vivek Surti of Tailor, Nashville

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