Kolrabi salad
4 servings
20 minutes
Kohlrabi salad is a light, refreshing dish that embodies the simplicity and elegance of Russian cuisine. Kohlrabi, with its delicate sweet flavor, harmoniously pairs with a mix of greens—arugula, spinach, and Swiss chard—adding richness and textural variety to the salad. Ramiro pepper adds juiciness and a hint of sweetness, while a tangy dressing made from Greek yogurt, mayonnaise, and two types of mustard—whole grain and Dijon—gives the dish a delicate spiciness. Notes of garlic and apple cider vinegar enhance the depth of flavor, making the salad a versatile complement to meat and fish dishes. It’s a wonderful choice for a summer lunch or light dinner that combines freshness, nutrition, and refined gastronomic palette.
1
Finely chop the kohlrabi.
- Kohlrabi: 350 g
2
Place greens and kohlrabi in a deep bowl.
- Rocket (arugula): 15 g
- Spinach: 15 g
- Chard (Swiss chard): 15 g
3
For the sauce, pour yogurt into a deep container and add mayonnaise.
- Greek yoghurt: 7 tablespoons
- Mayonnaise: 5 tablespoon
4
Add mustard.
- Dijon mustard: 1 tablespoon
5
Add grainy mustard.
- Wholegrain Dijon mustard: 2 tablespoons
6
Cut the pepper into thin strips.
- Ramiro pepper: 170 g
7
Clean the garlic.
- Garlic: 2 cloves
8
Add ramiro to the salad.
- Ramiro pepper: 170 g
9
Press garlic into the sauce using a press.
- Garlic: 2 cloves
10
To salt.
- Pink Himalayan salt: to taste
11
Add vinegar and mix the sauce thoroughly.
- Apple cider vinegar: 1 teaspoon
12
Dress the salad with sauce.
13
Mix thoroughly and serve.
