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Sliced Kohlrabi Salad with Mango


Sliced Kohlrabi Salad with Mango

I wanted something fresh and tasty with a little kohlrabi left in our fridge.

Kohlrabi does not have a very strong taste itself, so it is great to serve with other ingredients that have rather strong flavors.

I made this salad wanting it to be enjoyed as a dish like carpaccio: thinly sliced raw meat/seafood usually served as an appetizer.

My sliced kohlrabi salad or kohlrabi carpaccio turned out to be perfect, actually better than I expected.

It’s fresh and flavorful, and you can really enjoy the best features of the kohlrabi: its crunchiness and subtle sweetness.

The kohlrabi sliced were served with diced mango and wasabi maple dressing.

Only thing that didn’t go as planned was the shape of the kohlrabi slices.

I’m just not very good at using my slicer.

I was intending to have round shaped kohlrabi, but I ended up with these half moons…

Oh, well, it tastes the same, and it actually looks quite handsome when served on this beautiful Japanese “kobiki” plate.

Sliced Kohrabi Salad with Mango

1~2 kohlrabi, thinly sliced
1/4 mango, diced
wasabi maple dressing
– 1 tablespoon soy sauce
– 1/2 tablespoon white vinegar
– 1/2 tablespoon olive oil
– 1/2 tablespoon maple syrup
– 1/4 inch wasabi paste (from tube)
– salt and pepper
3~4 leaves basil, chopped

1. Make dressing. Mix well all the ingredients.
2. Place kohlrabi slices on a plate. Put diced mango on top. Drizzle dressing. Sprinkle basil.

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“アブラナ科の越年草。球状に肥大した茎部を食用とする。語源はドイツ語で、キャベツの意味のkohlとカブ B. rapaの意味のrabiより。和名はカブカンラン(蕪甘藍)、カブタマナ(蕪玉菜)”、とのこと。








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