This vegan kohlrabi and carrot salad combines crisp kohlrabi with sweet carrots in a simple olive-oil dressing. Lemon juice or apple cider vinegar adds acidity, while optional parsley or dill brings fresh flavor. Serve as a vegetable side or alongside sandwiches and grain dishes.
Peel away the kohlrabi’s tough outer skin and cut both vegetables into thin, evenly sized strips. Toss with the dressing until coated, then add the herbs if using. Serve immediately for the crispest texture, or allow additional time if you prefer it chilled.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
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Vegan Kohlrabi and Carrot Salad
Vegan kohlrabi and carrot salad with a simple olive-oil and lemon or apple cider vinegar dressing. A crunchy vegetable side with optional fresh herbs.
Ingredients
Equipment
Salad Bowl
Cooking Instructions
- Peel the kohlrabi, removing the tough outer layer, and cut it and the carrots into thin, evenly sized strips., Place kohlrabi and carrots in a large bowl.
- Whisk olive oil, lemon juice (or vinegar), salt, and pepper in a small bowl.
- Pour dressing over vegetables and toss well.
- Add fresh herbs if using and toss again.
- Serve immediately or chill briefly before serving.
Nutrition
Notes
• Peel away the kohlrabi’s tough outer skin before cutting. Remove any woody areas.
• Cut the kohlrabi and carrots into thin, evenly sized strips for a consistent texture.
• Dry the prepared vegetables before dressing so excess water does not dilute the flavor.
• Use either lemon juice or apple cider vinegar as listed. Taste after tossing and adjust the seasoning.
• Add the optional parsley or dill just before serving.
• Serve promptly for maximum crispness. Sunflower or pumpkin seeds can be added as an optional topping; they are additional to the base recipe’s nutrition.