Cabbage and Kohlrabi Salad

Cabbage and Kohlrabi Salad


While we were doing our cycling trip from Prague to Paris last year, I kept seeing kohlrabi in the supermarkets but did not know how to prepare it and what it tasted like. One day I asked a gentleman in Louny, in the Czech Republic, who had bought three bunches, how he prepares it. He replied that he peels and slices it and eats it raw with a light sprinkling of salt. When I was shopping in Checkers yesterday I found some beautiful looking Kohlrabi and bought a bunch to try. I was so excited to find this recipe, which is from Ottolenghi’s Recipe Book Plenty. It is completely different from the normal coleslaw with mayo, this recipe highlights it’s fresh clean taste which is complimented so well with the zingy lemon flavour. The baby cabbages, that are for sale at SWVG at the moment are ideal to use in the recipe – JENNY

Cuisine Mediterranean
Keyword Cabbage, Kohlrabi
Servings 4 people


  • 1 Medium Kohlrabi +-240gm
  • ½ White Cabbage or Whole Baby Cabbage
  • Bunch Dill Roughly Chopped (6 heaped T)
  • 1 Zest of 1 lemon Grated
  • 90 ml Lemon Juice
  • 60 ml Olive Oil Extra Virigin
  • 1 Clove Garlic Crushed
  • 40 g Alfalfa Sprouts
  • Salt and white pepper To taste


  1. Peel the kohlrabi and cut into thick matchsticks that are about 5 mm wide and 5 cm long. Cut the cabbage into 5 mm strips
  2. Put all the ingredients apart from the alfalfa sprouts in a large mixing bowl. Use your hands to massage everything together for about a minute, so the flavours mix and the lemon can soften the cabbage. Let the salad sit for 10 min
  3. Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning, you need a fair amount of salt to counteract the lemon
  4. Use your hands again to lift the salad out of the mixing bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.

Recipe Notes

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