2tablespoonsfresh herbschopped (such as thyme, mint, basil, parsley, chives)
½teaspoonapple cider vinegar
Salt & Pepperto taste
Salad vegetables:
1kohlrabipurple or green
1zucchinimedium
1cupred cabbage
2cupslettuce leaves(or use kohlrabi leaves)
Optional toppings:
Goat’s Cheese
Toasted pumpkin seeds
Chopped herbs
Instructions
For the dressing
Mix all the yogurt dressing ingredients together. Thin out with a little water if it’s too thick.
Prep the vegetables
Peel the kohlrabi with a sharp knife or vegetable peeler. Slice it into matchsticks.
Slice the zucchini/courgette thinly (if they have a large diameter, cut lengthways first).
Thinly slice the red cabbage.
If using kohlrabi leaves, roll them up and cut into thin ribbons. Alternatively, used mixed lettuce leaves.
Pile a serving plate with the lettuce or kohlrabi leaves, then pile on the kohlrabi, zucchini and cabbage.
Drizzle with the yogurt dressing and top with chunks of goat cheese, pumpkin seeds and herbs.
Notes
When preparing the vegetables, ensure they are all roughly the same size to balance each bite of the salad.The best way to cut kohlrabi is first to peel off the thick skin. Then, slice it in half lengthwise. Slice each kohlrabi half into thin strips or matchsticks.If you want to prep this salad ahead of time, chop all of the vegetables and store them in a container in your fridge. You can make the dressing ahead of time and store it in a separate container. Assemble the salad when you're ready to serve.The dressing also tastes best when it's had at least 30 minutes to chill to develop all of the flavors.Kohlrabi salad is best when you serve it fresh, but you can keep it in the fridge for up to two days. The veggies will soften as they sit, so if you prefer a crunchier salad, eat it sooner rather than later.