Marinated Kohlrabi Salad

by kara on June 28, 2012

Kohlrabi is already popping up at farmer’s markets this year.   Kohlrabi (a “cabbage turnip”) was bred from a wild cabbage plant. Wondering what to do with this strange looking vegetable?  I was a bit afraid of kohlrabi until I saw Chef Stewart Woodman ( do a demo at Kingfield Farmer’s Market a few years ago.  I watched him make this marinated kohlrabi salad and got to taste a sample.  Suddenly kohlrabi wasn’t so intimidating anymore.  I got a copy of the recipe, bought some kohlrabi, and made this salad for dinner that night.   It’s a light and refreshing side dish for any grilled meat, fish, or poultry.

If you don’t have Chef Woodman’s book, I suggest you pick up a copy.  It’s full of many of my favorites from his restaurant, Heidi’s Minneapolis.

Marinated Kohlrabi Salad

Recipe loosely adapted  from Shefzilla Cookbook, Stewart Woodman, 2010

1 lb. kohlrabi, washed and sliced

1/4 red onion, sliced

1/2 Tbsp. fresh lemon juice

2 tsp. fresh lime juice

1/4 tsp. Kosher salt

1/4 tsp. freshly ground pepper

2 Tbsp. extra-virgin olive oil

2 1/2 Tbsp. capers, drained and chopped

2 cups leaf or Bibb lettuce


Rinse red onion in a strainer and pat dry with a paper towel. Place sliced kohlrabi and sliced red onion in a large bowl.  Add the lemon juice, lime juice, salt, and pepper.  Stir to combine and set aside for 10 minutes.

Stir in the olive oil and capers.  Add the lettuce and toss to combine.  Season again with salt and pepper if needed before serving in a pretty bowl.


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