Kohlrabi Salad

Kohlrabi Salad

Kohlrabi – it’s interesting to spell and a just as interesting a cross-over vegetable. From the broccoli/cabbage family, it is similar to Jicama (pronounced ‘Hick-ih-ma’) with a firm texture much like a turnip or broccoli stem, with a slightly sweeter flavour (think crossing a turnip with an apple – Turnapple? Appnip? It all sounds weird, but I promise it works). It can be eaten raw or cooked, making it quite versatile and refreshing in the winter months. Unlike Jicama, it has a slightly less watery texture making for an excellent crunch in salads.

So, why not use an unconventional twist that covers all the basics of a salad – you know, a little crunch, little sweetness and a little somethin’ to add interest. We checked these all off with kohlrabi, tomatoes and spicy microgreens. So what is bigger than a cross-over vegetable twist? How about an even bigger twist – adding beer into the dressing (bet you didn’t think that was a thing!). The Big Rock Citradelic IPA adds some interest to a standard citrus vinegarette with some more complex citrus notes that only hops can provide. Turns out it’s a perfect addition to spice things up.


For the Salad:
6 cups kohlrabi, julienned (if using a mandoline [the kitchen utensil, not the instrument] be sure to watch your fingers and use the safety guard!)
5 cups grape or cherry tomatoes, halved
1 1/2 cups spicy microgreens (think radish, broccoli and arugula shoots)

For the Dressing:
1/2 olive oil
2 tbs orange juice
2 tbs Big Rock Citradelic IPA
1 tsp grainy dijon mustard


Divide the kohlrabi among 4-6 plates (depending on if you plan to serve this as a main or a side). Top with the tomatoes and microgreens, evenly distributed among the plates.

In a small bowl, mix together the ingredients for the dressing. Drizzle over the salads immediately before serving.

Serves 4-6

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