A simple shaved kohlrabi and kale salad made with farmer’s market fresh ingredients and topped with a creamy lemon-tahini dressing – the perfect accompaniment to your summer grilling adventures!
Have you ever gone to the farmer’s market and been like “what the eff is that?!” There are more kinds of greens than I can count. The asparagus is purple. And some vegetables look like weird creatures. WUT is going on??
But seriously, what’s going on?
That happened to me last summer when I first (yes, FIRST TIME EVER) saw kohlrabi. Scared, I made a weird nose-scrunching face and moved on. <— If you know me, then I’m sure you know what face I’m talking about.
Later that month, Pat and I were having dinner at Gather in Lincoln Square. P.S. you must go to Gather and get the burger and the whipped ricotta and the steak tartare and the crispy cauliflower… and just about everything else. It was really busy that night and we were seated at the bar which overlooks the kitchen. There’s literally no window at all and it was cool to watch the chefs cook and talk with them.
I noticed this *weird* thinly sliced white ingredient that I assumed was cheese. After asking, I was told it was kohlrabi and because I was still oblivious, the chef pulled out a fresh bulb and gave it to me! We drove home after dinner and I was so happy – it could have been that I had two cocktails and was a leeetle bit buzzed, but let’s just pretend it was all about the kohlrabi.
Kohlrabi comes from the cabbage family; it can be eaten raw or cooked (try roasting it), but I love how crisp and fresh it is raw!
Thinly sliced, or shaved kohlrabi, is a fun addition to an easy summer salad!
But the key to a good salad is of course the dressing. This lemon-tahini dressing is super simple. Here is all you need:
- Tahini. I just recently tried this brand and love it!
- Lemon juice. Freshly squeezed is best.
- Salt and pepper.
You can whisk your dressing together in a large bowl and add the kale right in. Massage the kale with the dressing – this is important to help break down some of the fibers in the kale and it will help make it less bitter.
Then you add your shaved kohlrabi, toss, and top with sunflower seeds!
Tell me: What’s the weirdest vegetable you’ve seen at the farmer’s market?
I love seeing you make my recipes – make sure to share your creations on social media and tag me and #imhungrybynature!
- 2 Tablespoons tahini
- 2 Tablespoons water
- Juice of half a lemon
- Salt and pepper, to taste
- 3 small kohlrabi
- 6 cups torn kale
- Top with: slivered almonds, sunflower seeds, etc.
- Trim and peel kohlrabi. Thinly slice the kohlrabi and set aside. Use a mandolin if you have one. I didn't so I just sliced it as thin as I could.
- In a large bowl, combine all the ingredients for the dressing and whisk until combined.
- Add torn kale to the dressing and massage.
- Add kohlrabi and toss to combine.
- Top with slivered almonds and sunflower seeds.
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