Spicy Kohlrabi Salad

Spicy Kohlrabi Salad

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From: EatingWell Magazine, March 2019

Inspired by cool cucumber salads, this easy salad recipe calls for salting the raw kohlrabi to tenderize it. Then it's tossed with a sweet, salty and mouth-tingling marinade for a delicious and easy side dish you'll crave.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2½ pounds kohlrabi (about 5 medium)
  • 2 teaspoons salt
  • 3 tablespoons chili oil
  • 2 tablespoons thick soy sauce or dark soy sauce (see Tip)
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon Sichuan peppercorn oil (see Tip)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon sliced Thai bird chile
  • ½ cup fresh cilantro, coarsely chopped
  • ½ cup sliced scallions


  • Prep

  • Ready In

  1. Peel kohlrabi and cut in half. Cut each half into ¼-inch-thick half moons. Make cuts along the flat side of each half moon, going almost to the top, to make a comb shape. Toss the kohlrabi with salt in a large bowl and let stand for 15 minutes. Rinse with cold water and pat dry.
  2. Meanwhile, whisk chili oil, soy sauce, sesame oil, sugar, peppercorn oil, garlic, ginger and chile in a large bowl. Add the kohlrabi and toss to coat. Fold in cilantro and scallions.
  • Tips: Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
  • Sichuan peppercorn oil is infused with cracked Sichuan peppercorns that create a mouth-numbing sensation.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 71 calories; 5 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 1 g protein; 10 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 102 IU vitamin A; 28 mg vitamin C; 36 mg calcium; 0 mg iron; 200 mg sodium; 168 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ vegetable

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