Kohlrabi salad from Jerusalem (page 46) by Yotam Ottolenghi and Sami Tamimi

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

Accompaniments: Ruth's stuffed Romano peppers

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

  • Jardimc on June 15, 2023

    Luckily, I read the group notes and cut the Kohlrabi into batons. Had garlic scapes so used those instead of garlic. Delicious,

  • KarinaFrancis on July 06, 2022

    Not reading the notes = rookie error. I cut big cubes and the Silver Fox wasn’t happy. The flavours were great, next time I’ll cut into batons or smaller cubes

  • Astrid5555 on August 18, 2014

    Like all the other reviewers I would cut the kohlrabi into smaller pieces next time. Otherwise great new way to use kohlrabi in a salad.

  • MissQuin on October 14, 2013

    I sliced the kohlrabi into ribbons as the idea of eating big cubes didn't really appeal to me. Mixed up the dairy in the dressing to use what I had in the fridge - creme fraiche instead of sour cream, buttermilk instead of yoghurt and double cream (51% fat) instead of marscapone. Dressing was probably runnier that what it was meant to be but was still delicious. Was the perfect side for lamb.

  • westminstr on July 19, 2013

    I made a very, very simple version of this kohlrabi salad to serve alongside the turkey-zucchini burgers on p. 200. Basically, since I observed that the kohlrabi salad dressing was very similar to the turkey burger sauce, I decided to use some of the turkey burger sauce to dress the kohlrabi. along with some chopped fresh mint. I used no dried mint and no greens (didn't have them on hand). I think Gio's version (with arugula and very firm pear) sounds great. This was my first time eating kohlrabi and I liked it well enough to want to experiment further.

  • TrishaCP on June 21, 2013

    I had lots of kohlrabi from the CSA this year, so I was excited to try this recipe. It was tart and bright and a fine accompaniment to a meal, but would not be the star. If I made this again, I'd cut the kohlrabi a bit finer, and add a tad of heat. I skipped the mascarpone since I didn't have it on hand.

  • annapanna on June 16, 2013

    this was not bad, but I am not sure I''ll make it again. If I do I will chop the kohlrabi into smaller bits than suggested.The dressing was nice, although a bit thick, very similar to the one in the turkey-zucchini burgers.

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