This Kohlrabi and Blood Orange Salad is a super duper quick recipe that doesn’t need any explanation, so this is going to be one of those blink and you miss it write ups!
I talked about kohlrabi in the last post. It looks like like an alien of sorts, but thankfully, doesn’t smell nor taste like one! Assuming aliens don’t score too well on those fronts, of course. Yes, terribly alienophobic of me, I should be ashamed!
You can read more about this funny looking vegetable on the kohlrabi post here, or just click on the image below.
My favourite way of eating kohlrabi is as it is, with little adornment; so it’s perfect in a salad. And today’s salad is very fluid: use whatever oranges you like or can get, and the same goes with the herbs in the salad too.
It is also full of vitamin C, as kohlrabi contains more vitamin C than oranges! So, need a pick me up, feel a cold coming? Get this salad down you!
As you can see, it’s a pretty light salad, the kohlrabi and blood oranges are the 2 main players, everything else is expendable, including the salad dressing. The oranges, especially if you are using blood oranges, are so zesty and robust, that you really don’t need anything else, apart from maybe a pinch of salt and most definitely some freshly ground black pepper. The oranges complement the subtle kohlrabi so beautifully.
However, if you do need or want a dressing, I’ve given you a very simple vinaigrette here.
Can’t get Kohlrabi?
The best kohlrabi substitutes for me are: radishes, white cabbage.
If you are looking for more salads, check out the salad page for recipes like:
Kohlrabi and Blood Orange Salad – super quick, super easy and super good for you!
- 1 kohlrabi
- 3 blood oranges, or any other orange
- 20 mint leaves
- 2 sprigs fresh coriander leaves (cilantro)
- scattering of cress
- 1 Tbsp balsamic vinegar
- 1 Tbsp EV olive oil
- 1 Tbsp lemon juice
- pinch of salt
- some freshly ground black pepper
- Using a vegetable peeler, peel the outer, tough skin of the kohlrabi, then cut into matchstick sizes (julienne). Place in a medium bowl.
- Peel, then slice the oranges into rings. Or slice, then cut off the skin, whatever is easier for you.
- Tear the mint leaves in half and add to the kohlrabi.
- Chop the coriander leaves fairly finely and add to the bowl of kohlrabi and mint leaves.
- Season the kohlrabi mix: with salt and pepper or with all of the salad dressing. Set aside.
- Take two salad plates and line with the orange slices, as in the images.
- Pile the kohlrabi mix onto the oranges and scatter some cress. That’s it, serve!
- Category: Salad