kohlrabi cucumber salad

Refreshing Kohlrabi & Cucumber Salad

kohlrabiKohlrabi looks like an alien vegetable. No one knows what to do with it. In fact, I wouldn’t know what to do with it if it weren’t for my two kiddos picking up random vegetables at the grocery store. Kohlrabi will catch you by surprise!

Not only is kohlrabi cool to look at, it is a cruciferous vegetable, which means that it is a detoxifying powerhouse vegetable. Like all vegetables, kohlrabi is a good source of many different vitamins and minerals, however kohlrabi is particularly high in vitamin C.

Like jicama, kohlrabi can be sliced, cut into sticks, diced or shredded. Start by cutting off the tops to make a flat surface and cut down the sides of the vegetable to remove the peel. Then place the kohlrabi face down and cut into slices. The slices can then be cut into sticks or diced, depending on how you want to use it. The tops can be used like any leafy green, raw in salads, sautéed or added to stir fry and other cooked dishes.

remove stems

kohrabi sliceskohlrabi sticksKohlrabi can be eaten cooked or raw. It is crunchy and has a pleasant taste. It’s not sweet, but definitely not  bitter like other cruciferous vegetables. Read the post on jicama for more ideas on how to incorporate kohlrabi into meals and snacks. I find that jicama and kohlrabi can be used interchangeably.

Refreshing Kohlrabi & Cucumber Salad

This is a quick, crunchy salad that I served with grilled chicken and zucchini. I marinated the chicken and zucchini in a marinade of olive oil, orange juice and lime juice, cumin and soy sauce (use tamari, liquid aminos or coconut aminos as desired). By using the salad vinaigrette as the base of the marinade the flavors blended together nicely.


  • 3 kohlrabi
  • 1 organic cucumber
  • 1 tablespoon finely minced red onion
  • Vinaigrette
  • 1/4 cup extra-virgin olive oil
  • 1/8 cup orange juice
  • 1 tablespoon lime juice
  • A sprinkle of sea salt


  1. Cut the top of the kohlrabi off so that you have a flat surface to work with.
  2. Place the kohlrabi face down on a cutting board and cut down the sides of the kohlrabi to remove the peel.
  3. Cut kohlrabi into slices, then sticks and then into cubes, so that you have diced kohlrabi. Place kohlrabi in a mixing bowl.
  4. Dice the cucumber. Add to the mixing bowl.
  5. Finely mince red onion. Add to the mixing bowl.
  6. Drizzle the vegetables with olive oil, orange juice and lime juice. Sprinkle with salt and combine the ingredients well.
  7. Serve chilled.

Nutrition Details

Gluten-free, dairy-free, vegan



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