Kohlrabi and Cucumber Salad recipe


  • 3 whole Medium Sized Kohlrabi, Exteriors Trimmed, Cut Into Bite Sized Pieces
  • 1 whole Cucumber, Seeds Removed, Cut Into Bite Sized Pieces
  • 4 whole Radishes, Ends Trimmed, Cut Into Bite Sized Pieces
  • 1 clove Garlic, Minced Into A Paste
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper
  • 12 leaves Fresh Mint, Finely Chopped
  • 4 Tablespoons Plain Greek Yogurt
  • 2 Tablespoons Mexican Crema, Or Lite Sour Cream
  • 2 Tablespoons Tahini Paste
  • ½ whole Lemon, Juiced
  • ½ Tablespoons Olive Oil

Cooking Instructions

Start by getting all of your ingredients ready as detailed in the above list.

Add the tahini, yogurt, crema, lemon juice, olive oil, salt and pepper to a medium sized bowl. Mix well to make your dressing.

Into another, larger bowl, add the kohlrabi, cucumber, radishes, garlic, and mint. Stir well. Pour the dressing all over the vegetable mixture, continuing to mix to coat all of the vegetables.

Pour the mixture into a sealed airtight container and place in the refrigerator for at least two hours to let all of the flavors come together.

When you are ready to serve, spoon a bunch of the kohlrabi and cucumber salad into a serving bowl and dig in.

The crunchiness of the kohlrabi, balanced by the tenderness of the cucumber and radishes are great alone, but then you get all of these awesome flavors from the dressing. This is a great salad, and one that is perfect during this time of year. I hope you enjoy.

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