Summer salad with kohlrabi
2 servings
10 minutes
Summer salad with kohlrabi is freshness and lightness in every spoonful. This dish can be considered a part of Russian cuisine, where simple seasonal ingredients have always played a key role. Kohlrabi, with its crunchy texture and delicate nutty flavor, pairs wonderfully with the juiciness of cucumbers and the spiciness of radishes. Dressed with lemon juice and olive oil, the salad gains a pleasant tanginess and velvety structure. A special touch is fresh green onions that add aroma and complete the flavor harmony. This salad is perfect as a standalone dish or as a side to meat and fish. An ideal choice for a summer lunch, it satisfies, refreshes, and provides energy without heaviness.
1
Wash the kohlrabi, cut off the leaves, and slice into long strips or grate on a coarse grater.
- Kohlrabi: 1 piece
2
Cut the cucumber into small sticks as well.
- Cucumbers: 1 piece
3
Thinly slice the radish into half-moons.
- Radish: 6 pieces
4
Add salt and pepper to your taste.
- Salt: to taste
- Ground black pepper: to taste
5
Season with lemon juice and olive oil.
- Lemon juice: 3 tablespoons
- Olive oil: 2 tablespoons
6
Let it steep for 15-20 minutes
7
Serve sprinkled with chopped green onions.
- Spring onion: to taste
