Ingredients with Measurements:
- 1 medium kohlrabi, peeled and julienned
- 3 stalks celery, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 1/4 cup chopped walnuts
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the kohlrabi, celery, parsley, mint, dill, green onions, and walnuts.
2. In a separate small mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle the crumbled feta cheese over the top of the salad.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 19g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
Substitutions for ingredients:
- Kohlrabi can be substituted with jicama or turnip.
- Celery can be substituted with fennel or cucumber.
- Walnuts can be substituted with almonds or pecans.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced radishes or carrots for extra crunch.
- Swap out the herbs for different ones, such as basil or cilantro.
- Add cooked quinoa or chickpeas for extra protein.
Tips and tricks:
- Use a mandoline or vegetable peeler to julienne the kohlrabi for even slices.
- Toast the walnuts in a dry skillet for extra flavor.
- Make the dressing ahead of time and store in the refrigerator for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or chopped nuts.
Garnishes:
- Fresh herbs, such as parsley or mint.
- Chopped nuts, such as walnuts or almonds.
Pairings:
- Serve this salad as a side dish with grilled chicken or fish.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Roasted sweet potatoes or butternut squash.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, drain any excess liquid before serving.
Food safety advice:
- Wash all vegetables and herbs thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- Kohlrabi is a member of the cabbage family and is native to Europe.
- Celery is believed to have originated in the Mediterranean region.
Flavor profiles:
- This salad is fresh and crunchy with a slightly sweet and tangy dressing.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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Taste: Crisp, Refreshing, Tangy, Herbal