Kohlrabi Salad with Vegetable Dressing

Serves 2


  • 3 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • coarse sea salt and freshly ground black pepper
  • 1/4 cup fresh radish sprouts
  • 1 spring onion or shallot, minced
  • 3 green kohlrabi, peeled and very thinly sliced


  1. In a small bowl, whisk together the oil and lemon juice and season with salt and pepper. Add the sprouts and then mix in the onion.
  2. Divide the kohlrabi slices between two plates and cover each with the dressing. Serve.