Photo by: Jonathan Lovekin

Kohlrabi salad

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3 medium kohlrabies (750g in total)
80g Greek yoghurt
70g soured cream
50g thick double cream
1 small garlic clove, crushed
1 1/2 tsp lemon juice
1 tbsp olive oil
2 tbsp finely shredded fresh mint
1 tsp dried mint
20g baby watercress
1/4 tsp sumac
salt and white pepper

This salad was first made in our London West End restaurant, NOPI. It is simple, fresh and makes for a great way either to open or end a meal. You can also serve it alongside a selection of other seasonal salads or cooked vegetables to make a light meal. Choose kohlrabies that are small and hard with tight-looking skin.

Serves 4

(p 46, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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Perfect with

  1. Sumac

    Yotam's desert island spice, for a lemony kick to your cooking



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