Shaved kohlrabi salad with pickled jalapeño dressing
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Shaved kohlrabi salad with pickled jalapeño dressing

By Helena Busiakiewicz

Elevate your summer dinner parties with this kohlrabi salad that’s salty, briny and a little spicy. Beautiful on a platter, it can be assembled in minutes

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 128
  • fat 5g
  • saturates 1g
  • carbs 9g
  • sugars 0g
  • fibre 9g
  • protein 7g
  • salt 0.9g

Ingredients

  • 100g natural yogurt
  • 35g pickled jalapeños , finely sliced, plus 2 tbsp brine from the jar
  • 2 kohlrabi (about 900g), finely shaved using a mandoline
  • 1 red chilli , finely sliced
  • 10g dill , roughly chopped
  • 30g salted peanuts , roughly crushed
  • 1 tbsp extra virgin olive oil (optional)

Method

  1. Whisk the yogurt, jalapeño brine and some seasoning together in a large bowl.

  2. Add the kohlrabi and toss well using your hands. Arrange over a serving platter, then scatter over the jalapeño and chilli slices, the dill and peanuts. Drizzle over the olive oil, if you like.

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