I was shopping one day for produce when I stumbled upon an old friend I haven’t seen before and when I saw them, I knew I had to do a post about it. My old friend happens to be a vegetable and his name is Kohlrabi (I had you all going there for a second huh!) I’m about to blow your mind with this vegetable and what it can do! This Kohlrabi and Broccoli Salad is definitely going to staple for you!
Now, I’m thinking that a lot of you have never heard of kohlrabi before, and in fact the cashier that helped me out that day had no idea what it was either. I had to school her on this super unique and fun root vegetable. So, yes, it is a root vegetable. It’s like an Asian beet… kind of. It’s great roasted, sautéed for a stir fry and even used raw for salads and slaws. Today, I want you all to just experience the raw beauty of this green bulb with this super yummy salad.
When I think of kohlrabi, I think of broccoli and I think of an Asian inspired dish. This salad is super light with a refreshing lime vinaigrette that is sure to fill you up!
You may be looking at the ingredient list and seeing fish sauce thinking “what in the world is that?!” Well… fish sauce is an Asian sauce used to flavor things. It’s made from fermented fish juices, and the stankier it is, the more valuable it is. Now don’t run away and write off fish sauce. Yes, it does smell like death but it really does add an amazing depth of flavor to a dish that is unmatched. It doesn’t even taste like death once it’s mixed in with other things. It’s super easy to find as well, you don’t have to go to a specialty market to find a bottle of it but I have a hunch that if you do go to an Oriental Market or a specialty store, they might have the good stanky stuff!
If you are wondering how did I get everything so evenly cut, I have this nifty tool that has saved my neck so many times in the kitchen, both professionally and at home. The mandolin is a fantastic tool to get even cuts of fruits and vegetables every time. The thickness can be adjusted and they have attachments for creating the perfect matchsticks for my carrots and kohlrabi. It’s not a huge monetary investment but it is a huge time investment as far as tools in the kitchen are concerned. I would suggest using the guard until you get comfortable with how it works; I have scars on my hand from when it firmly reminded me who was boss.
Now to forewarn you, this salad does not have a long shelf life, I would give it 2 days, tops, before it gets to be weird just from the acid working on pickling all of the veggies. So if you aren’t feeding and army, feel free to half this recipe! It does taste amazing when everything has been sitting for a few hours!
If you are wanting to pair this salad perfectly with a protein for a healthy meal, I would highly suggest grilling or roasting either a chicken (breast or thigh, don’t let me limit your imagination) or a pork tenderloin with some of my fantastic Moroccan BBQ sauce. The flavors really are like a party in your mouth! Honestly, you all need to try these two recipes together. Absolute two thumbs up!
And there ya have it! This kohlrabi and broccoli salad is one for the ages and I hope you really enjoy it! If you want to learn how I make restaurant quality food at home like I did in the professional kitchens, please sign up for my 7 Simple Hacks to Elevate Your Dinner email series. These tips will help you make amazing meals that will wow those you cook for (even if it’s just you, treat yo’ self!)
Happy eating everyone!
- 3 each kohlrabi, peeled and julienned
- 1 head broccoli, cut into florets and the stems julienned
- 1 each carrot, peeled and julienned
- 4 each radishes, sliced thinly
- 1/2 head red or green cabbage, sliced thinly
- 1/2 bunch cilantro, roughly chopped
- 1/4 cup lime juice
- 2 each limes, zested
- 2 cloves garlic, minced
- 1 each shallot, minced
- 1/4 cup soy sauce
- 1/2 tablespoon fish sauce
- 2 tablespoons honey
- 1/2 cup vegetable or peanut oil
- Cut all of the vegetables and mix together in a large mixing bowl.
- Mix all of vinaigrette ingredients together and pour over salad. Toss until evenly coated. Serve chilled or at room temperature.
Nutrition InformationYield 6 Serving Size ounces
Amount Per ServingCalories 85 Sodium 706mg Carbohydrates 18g Fiber 4g Sugar 10g Protein 5g