Boistfort Valley Farm
Community Supported Recipe Box

Kohlrabi Salad


  • 2 medium kohlrabi
  • 1/2 small onion
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons drained capers
  • 1/2 head each lettuce


dish: salad
season: summer, fall

Peel kohlrabi. Slice very thin with slicer and put in a bowl. Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi. Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with greens. Serve immediately.

Adapted from Gourmet, November 2008, by Maggie Ruggiero