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The Hand Off: Zucchini & Kohlrabi Salad

2011 July 14

By Sarah A. Maine

As I mentioned on Tuesday I was inspired by Lauren’s burger recipe and Carole’s potato salad to pick up the garlic scape baton. I’ll be matching garlic scapes with some CSA bounty and a creamy yogurt dressing. The two veggies I have chosen are kohlrabi and zucchini. We are all familiar with zucchini, but kohlrabi might be a little alien to most people. A member of the cabbage family, it has a large bulbous stem whose crisp and juicy flesh has a gentle broccoli-like flavor. My original intention was to cube and boil the kohlrabi then mix it with a creamy yogurt dressing. But as the mercury inched above 90 degrees, I just couldn’t bring myself to turn on the stove. I began to think about a no-cook adaptation.

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Lucky for me kohlrabi is also delicious when eaten raw, and I got the idea to combine it with zucchini in a variation of one of my favorite recipes from Anne Mendelson’s Milk – The Surprising Story of Milk Through the Ages: Zucchini and Yogurt Salad with fresh Dill. In this version, kohlrabi takes the place of half the zucchini, dill is replaced by cilantro and a tablespoon of Dijon mustard adds a subtle zest.

One of the reasons that I love this salad is that it is very easy to adapt to accommodate the ingredients you have on hand. No kohlrabi or zucchini? You could use carrots, cucumbers or another kind of summer squash. You can exchange cilantro for your favorite fresh herb. I used Ronnybrook Farms plain drinkable yogurt, but feel free to try making the dressing with kefir or something thicker like Greek yogurt. If you’re in the mood to use the stove, you can experiment with cooking the kohlrabi as described above; leave out the zucchini, and use 1/4 cup of mayonnaise instead of yogurt for a twist on classic potato salad.

Zucchini & Kohlrabi Salad

Total Time: 20 minutes

Yield: 4 servings

Ingredients:

  • 2 zucchini
  • 2-3 medium kohlrabi
  • 2 scallions
  • 1 garlic scape
  • 1/4 cup cilantro
  • 1/2 cup yogurt
  • 3/4 teaspoon salt
  • 1 Tablespoon Dijon mustard
  • pepper to taste

Cooking Directions:

  1. Peel the kohlrabi – removing the woody outer layer to reveal the crisp juicy flesh inside!
  2. Grate the kohlrabi & zucchini – I was very excited to get a chance to use the shredder on my new KitchenAid food processor – the power was both scary and impressive – I had everything grated in just a few minutes.
  3. Mix the grated  veggies together in a bowl with 1/2 teaspoon salt. Place in a colander in the sink or in a baking pan (to catch the liquid). Allow to drain for 10-15 minutes, press the mixture to squeeze out excess water. Transfer the drained zucchini and kohlrabi to a mixing bowl.
  4. Slice the scallions and garlic scape.
  5. Roughly chop the cilantro.
  6. Add the scallions, garlic scape, cilantro, mustard, and yogurt to the grated zucchini and Kohlrabi and mix well.
  7. Season with 1/4 teaspoon salt and pepper to taste. Stir it up until everything is evenly distributed.
  8. Garnish with slices of your favorite crunchy summer vegetable (I used french breakfast radishes). Serve immediately or refrigerate and bring it to your weekend BBQ!

Sarah A. Maine is a Co-Founder & Editor of RecipeRelay, on most Sundays she can be found spreading the good news about organic produce at the Monkshood Nursery farm stand at the Jackson Heights Greenmarket in Queens, NY.