Shaved Kohlrabi Salad with Jalapeño Yogurt Dressing

Name: Shaved Kohlrabi Salad with Jalapeño Yogurt Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 kohlrabi, finely shaved; 35 g pickled jalapeños, thinly sliced; 1 red chilli, thinly sliced; 10 g dill, roughly chopped; 100 g natural yogurt; 2 tbsp pickled jalapeño brine; 30 g salted peanuts, roughly crushed; 1 tbsp extra-virgin olive oil

This crisp shaved kohlrabi salad is fresh, creamy, and full of bright heat from pickled jalapeños. A tangy yogurt dressing brings everything together, while dill and crushed peanuts add plenty of flavor and crunch. It’s an easy side dish for weeknights, cookouts, or light lunches.

Servings4 Portions

Prep Time15 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

kohlrabi, finely shaved
2
pickled jalapeños, thinly sliced
35 g
red chilli, thinly sliced
1
dill, roughly chopped
10 g
natural yogurt
100 g
pickled jalapeño brine
2 tbsp
salted peanuts, roughly crushed
30 g
extra-virgin olive oil
1 tbsp

Step-by-Step Instructions

In a large bowl, whisk together the yogurt and pickled jalapeño brine until smooth. Season lightly with salt and black pepper to taste.

Add the shaved kohlrabi and toss well so every piece is coated in the dressing. Transfer to a serving platter, then top with the sliced pickled jalapeños, red chilli, dill, and crushed peanuts. Drizzle with olive oil, if using, and serve right away.

Chef's Tips

For the best texture, shave the kohlrabi as thinly as possible with a mandoline or vegetable peeler. Greek yogurt can be used for a thicker dressing, and parsley or mint work well if you do not have dill. Store leftovers in an airtight container in the refrigerator for up to 1 day, though the salad is best eaten fresh.