Kohlrabi Salad With Grapefruit Vinaigrette

Got a bulb of kohlrabi and not sure what to do with it? Try this Kohlrabi Salad! This unique vegetable is at its best when its raw, and wow is it perfect in this green salad. Cut it into matchsticks alongside raw beet and carrots, then top it all with a tangy sweet grapefruit vinaigrette. The flavor is beyond refreshing, and it’s a fun way to use this interesting veggie. More with kohlrabi? Try these Fun Kohlrabi Recipes.

How to make kohlrabi salad: some notes

This refreshing salad brings a rainbow of flavors to life. Who knew raw beets, kohlrabi (our new favorite winter vegetable!), carrots, and kale, tossed with a tangy and sweet grapefruit vinaigrette, could taste so good? Top with pepitas for some salt and crunch and grapefruit slices for sweetness. The beets add just the right raw crunch without being overpowering. Here are a few things to note:

Peel off the tough kohlrabi skin, then cut into thin matchsticks. Take a bite when slicing: it has a deliciously refreshing burst! Take care when peeling the beet. If you’ve worked with raw beets, you’ll know beet juice can stain. Peel it into the sink and then wash your hands right away. Any mix of greens works. We’ve listed a mix of Bibb lettuce and kale below, but you can use any type of mixed greens you have. Approximate roughly 2 cups of greens per serving.

Use grapefruit in the salad and vinaigrette

The only tricky part about this kohlrabi salad recipe? How to peel a grapefruit! You’ll use the citrus in two places: in the salad itself, and to make a tangy vinaigrette.

Review this tutorial on How to Segment a Grapefruit. You can use any method in the tutorial, just make sure to save out enough grapefruit juice for the grapefruit vinaigrette. All you need are two tablespoons juice for the vinaigrette. Use the rest in a grapefruit cocktail, perhaps?