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Kohlrabi-Yogurt Salad


  • 2 large or 4 small kohlrabi peeled and cut in half, and then into matchsticks or thin half-moon slices (alternatively, grate into a slaw)
  • 1/3 cup plain yogurt
  • 1 tbsp mayonnaise or olive oil if needed to thin the yogurt
  • 1 tsp white balsamic vinegar
  • Dash of salt pepper, and sugar, to taste
  • Dash of hot sauce or sprinkle with chili powder optional


  • Put all the ingredients together in a big bowl and toss until well coated. Eat on a hot day and cool down! This is also great on any kind of sandwich.
  • Feel free to add other raw vegetables such as radish, carrots, and fennel to this light and lively salad. If the kohlrabi is from a local farmer, it will almost certainly have fresh greens attached. You can steam or boil these, then sauté briefly with olive oil, salt, and pepper, and place on a serving plate as an edible bed for your Kohlrabi-Yogurt Salad.


Serves 2 as a side dish