Description
A refreshing and healthy Kohlrabi Carpaccio topped with a delicious walnut dressing.
Ingredients
Scale
- 2 medium kohlrabi bulbs, peeled and thinly sliced
- 1/4 cup walnuts, toasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Begin by preparing the kohlrabi. Peel the bulbs and slice them as thinly as possible using a mandoline or a sharp knife. Arrange the slices on a large serving platter in an overlapping pattern.
- In a small skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and let cool.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Chop the toasted walnuts and sprinkle them over the kohlrabi slices. Drizzle the dressing evenly over the top.
- Garnish with chopped parsley and, if desired, sprinkle grated Parmesan cheese over the dish.
- Serve immediately or chill in the refrigerator for 15-30 minutes to enhance the flavors before serving.
Notes
- For added flavor, try incorporating thinly sliced radishes or beets for a colorful twist.
- To make it vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg