Salad from kohlrabi - the most delicious recipes of useful and light meals

Salad from kohlrabi will become one of the best vitamin dishes in the home menu. The nutritional characteristics of such an appetizer are impressive in scale, and the taste indicators will entirely depend on the correct choice of accompaniment for a valuable base component.

How to prepare a salad of kohlrabi?

If there is a desire and an opportunity to make a salad of kohlrabi, the recipes for preparing snacks will help to realize the idea tasty, appetizing, while preserving the maximum of valuable properties inherent in a healthy vegetable.

1. For the preparation of vegetable vitamin salads, fresh cabbage is peeled, then grinded on a regular large or Korean grater, cut into strips or thin slices.
2. In the grinded form, the vegetable mass gives off juice, which before salad dressing can be drained, with a salted cut for 10 minutes.
3. It is preferable to use the vegetable for fresh salad, but the valuable characteristics remain practically in full and with minimal heat treatment.
4. The most useful is a salad of kohlrabi with butter, the recipes of which are often supplemented to taste with lemon juice and seasonings.
5. Not less popular are compositions with dressing based on mayonnaise, sour cream or natural yogurt.

Salad with kohlrabi and carrots

The laconic composition of the salad prepared according to this recipe does not prevent it from getting tasty and nutritious. Appetizing appearance is achieved by using a grater for Korean carrots or slicing vegetables with a neat thin straw. As a dressing instead of sour cream, you can use a mixture of vegetable and lemon juice.

Ingredients:

• kohlrabi - 250 g;
• carrots - 50 g;
• greenery - 0.5 beam;
• sour cream - 100-120 g;
• salt, pepper - to taste.

Preparation

1. Grind the peeled kohlrabi and carrots.
2. Add finely chopped greens.
3. Season the vegetable mass with sour cream, salt and pepper, mix.
4. Serve kohlrabi salad with carrots immediately after preparation.

Cauliflower salad with cucumber

Picking a suitable salad from kohlrabi, recipes with cucumber should be in priority. Cabbage cabbage is perfectly combined with fresh cucumber cutting, creating a superb taste and light snack, the nutritional value of which can be adjusted by dressing, replacing the mixture of butter with low-calorie yogurt.

Ingredients:

• kohlrabi - 1 piece;
• cucumbers - 2 pieces;
• greenery - 0.5 beam;
• vegetable oil - 2 tbsp. spoons;
• lemon juice - to taste;
• salt, pepper - to taste.

Preparation

1. Purify kohlrabi, cut the pulp with thin straws.
2. The same manner shred fresh cucumbers.
3. Grind fresh greens.
4. Mix the ingredients in a bowl, fill with a mixture of butter, lemon juice, salt and pepper.
5. A salad of kohlrabi is served, decorated with green sprigs.

Salad with kohlrabi and chicken

The ideal nutritious and at the same time light version for inclusion in the lunch menu or cooking for dinner is a salad of kohlrabi cabbage with mayonnaise, the composition of which is supplemented with chicken meat. The dish can be made from boiled chicken or fried in oil, chopped chicken fillets.

Ingredients:

• kohlrabi - 1 piece;
• fried or boiled chicken fillet - 200 g;
• red salad onions and bell peppers - 1 pc .;
• pickled cucumbers - 3 pieces;
• salt, pepper, spices, greens, mayonnaise - to taste.

Preparation

1. Boil or fry pre-marinated in spices chicken, cut into slices.
2. Shrink straw stripped cabbage, cucumbers, peppers and semi-rings or thin slices of onion.
3. Combine the ingredients in one container, season with mayonnaise, salt and pepper to taste.
4. Transfer the salad from the chicken and kohlrabi into a salad bowl and immediately serve.

Salad with kohlrabi with tomatoes

A light addition to the second dishes or compositions of meat or fish will be a vitamin salad made from kohlrabi cabbage cooked with tomatoes. Preferably choose tomatoes with a dense, slightly sweetish flesh, cutting them into slices or halves. Ideal for cream recipes or cherry tomatoes.

Ingredients:

• kohlrabi - 1 piece;
• tomatoes - 4-5 pcs .;
• red salad bow - 1 piece;
• Salt, pepper, greens, olive oil - to taste.

Preparation

1. Cut into strips or grind the grated kohlrabi on a grater.
2. Shink onions, greens and cut tomatoes.
3. Season the salad with kohlrabi oil, salt and pepper.

Salad with kohlrabi with cheese and egg

A nutritious and healthy salad with kohlrabi and cheese is an ideal appetizer for any feast. And on weekdays, and on holidays such a culinary composition will be accepted with delight and veneration. Piquancy of the dish will add added to the finely chopped garlic, and more spectacular in appearance it will make fresh greens.

Ingredients:

• kohlrabi - 1 piece;
• cheese of hard varieties - 60 g;
• Boiled egg - 1-2 pieces;
• garlic - 1 tooth;
• mayonnaise - 100 g;
• salt, pepper, greens - to taste.

Preparation

1. Purified cabbage and cheese are passed through a fine grater.
2. The boiled egg is peeled, finely chopped or grinded through a large grater.
3. Combine the ingredients, add chopped garlic and greens, dress mayonnaise, stir, spread in a salad bowl.

Salad with kohlrabi with garlic

A salad made of kohlrabi with garlic and mayonnaise prepared according to the following recipe will surprise with a stunning palatine palette and an unusual but harmonious combination of ingredients. After cutting or grinding cabbage gives off a lot of juice, which in this case must be drained, before filling with a mayonnaise.

Ingredients:

• kohlrabi - 2 pieces;
• cucumbers and carrots - 1-2 pcs .;
• garlic - 1 tooth;
• dill and parsley - 1 bunch;
• mayonnaise - 100 g;
• salt, pepper - to taste.

Preparation

1. Shrink straw stripped cabbage, cucumber, carrots.
2. Add finely chopped greens and garlic.
3. Season the salad with kohlrabi garlic salt and pepper, mix and serve to the table.

Salad with kohlrabi with crab sticks

Delicious and mouth-watering kohlrabi salad with crab meat or chopsticks can be served with dignity to the festive table or a boring, everyday menu with a bright snack. Eggs can be added chopped boiled or cook an omelet out of them, and after cooling, chop it into cubes.

Ingredients:

• kohlrabi - 1-2 pieces;
• crab sticks - 150 g;
• cucumbers and eggs - 2 pcs .;
• onion green - 1 bunch;
• cheese hard - 100-120 g;
• mayonnaise or sour cream - to taste;
• salt, pepper - to taste.

Preparation

1. Shinkoo the peeled kohlrabi and crab meat.
2. Add cucumber straw, chopped boiled or fried eggs, grated cheese and onion feathers.
3. Season a delicious salad with kohlrabi mayonnaise or sour cream, salt and pepper to taste.

Korean salad from kohlrabi

In recent years, Korean salads with kohlrabi and meat have become increasingly popular. Oriental notes of the dish will add to the dressing ground coriander, which can be replaced if desired by a mix for Korean salads. Instead of fish sauce often use soy sauce, and instead of lime a more traditional lemon.

Ingredients:

• pulp of beef or pork - 200 g;
• kohlrabi - 1-2 pieces;
• carrots - 0,5 pcs .;
• greens - 1 bunch;
• hot pepper - 1 piece;
• lime - 1 piece;
• garlic - 3 teeth;
• shallot onion - 1 piece;
• coriander - 1 teaspoon;
• fish sauce and butter - 30 ml each;
• sugar, pepper - to taste.

Preparation

1. Slice the cabbage, carrots, chili.
2. Finely chop the greens, garlic and shallots.
3. Combine the vegetables in a bowl, add fish sauce, butter, lime juice, coriander, pepper and sugar to taste.
4. Leave the mass for 30 minutes in the cold.
5. Finely chop the meat, season to taste and fry in oil until blush.
6. Before serving, spread the meat on a plate, supplement it with a vegetable mixture.

Salad from kohlrabi for the winter

Having enjoyed the dishes from fresh vegetables, it's time to stock up the preparations from it for future use. Salad from cabbage kohlrabi for the winter is elementary prepared, it turns out to be appetizing in appearance and has a pleasant, moderately piquant taste. Table vinegar in the recipe can be replaced with apple, wine or even add citric acid instead.

Ingredients:

• kohlrabi - 1,2 kg;
• carrots - 300 g;
• garlic - 4-6 teeth;
• green celery or parsley - 1 bunch;
• sweet pepper - 10-12 pieces;
• water - 1 l;
• sugar - 150 g;
• vinegar - 120 ml;
• salt - 1 tbsp. a spoon.

Preparation

1. Rub cabbage and carrots, mix and put in jars, laying on the bottom of each garlic, greens and pepper.
2. From water, salt, sugar and vinegar, cook marinade, pour it on the banks.
3. Cover the containers with covers, sterilize for 25 minutes.
4. The vessels are sealed, turned over to the lids, warmed up and left until completely cooled.