Kohlrabi tzatziki from Everything I Want to Eat: Sqirl and the New California Cooking (page 170) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled sardine mezze platter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 05, 2017

    An interesting take on tzatziki. The flavors (coriander, cumin, and preserved lemon) pair brilliantly with the kohlrabi and yogurt. However, there is a process you are supposed to complete ahead of time where you salt and drain the kohlrabi and drain the yogurt. This is supposed to start 24 hours in advance. I did this about 4 hours in advance. I would do it again for the kohlrabi, but I wouldn't bother with the yogurt. It made a very "dry" tzatziki, but I wanted something looser, so ended up adding some of the whey from the yogurt back in. Next time I would just use Greek yogurt and call it a day. I did find 4 hours was plenty of time to remove the liquid from my kohlrabi as long as I squeezed it out.

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