Not sure what to do with fresh kohlrabi? This salad is the perfect way to enjoy its mild flavor and signature crunch! This recipe takes a mild Tex-Mex twist with fresh green onions, garlic, and cilantro mixed together in an olive oil and red wine vinaigrette.

Kohlrabi and Corn Salad [Vegan]

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Calories

277

Serves

4

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Ingredients

Salad:

  • 5 ears of sweet corn, brought to a boil and then cut from the cob and cooled
  • 1 large kohlrabi, peeled and julienned (about 2 cups)
  • 1 cup thinly sliced radishes
  • 1/4 cup chopped green onions
  • 1 seeded and finely chopped jalapeño

Dressing:

  • 3 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon agave or 1 teaspoon granulated sugar
  • 2 tablespoons coarsely chopped cilantro
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • black pepper to taste
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Preparation

  1. Shuck and wash the corn. Over high heat bring a large pot of water to a boil. Add the corn to the pot, cover, and bring it back up to a boil. Once the water returns to a boil immediately remove the corn from the pot so that it doesn't over-cook. Cool and then cut the corn off of the cob with a sharp knife.
  2. While the corn is cooking and cooling, prepare the remainder of the ingredients. To save on time it's recommended to use a mandolin to julienne the kohlrabi and slice the radishes. Be sure to wear gloves and avoid touching your eyes when handling a jalapeño pepper. In a large bowl toss together all of the salad ingredients.
  3. In a small bowl whisk together the dressing ingredients.
  4. Gently fold the cold corn into the large bowl of tossed salad ingredient and drizzle all of the dressing over top. Chill for one hour before serving.
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Nutritional Information

Per Serving: Calories: 277 | Carbs: 41 g | Fat: 13 g | Protein: 7 g | Sodium: 56 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.