Kohlrabi Carpaccio w/ Mustard Vinaigrette and Pine Nuts

This kohlrabi carpaccio is a quick, light dish that’s great as a starter or side. Thinly sliced kohlrabi gets coated in a sweet-tangy mustard vinaigrette and topped with toasted pine nuts for crunch. It’s simple, fresh, and ready in minutes, perfect when you want something that tastes bright but takes almost no effort.

It’s the kind of recipe that looks somewhat fancy, but comes together so easily. The dressing uses grainy mustard, vinegar or lemon juice, a touch of sweetness, olive oil, and a little garlic. Once you slice the kohlrabi thinly, everything else is just about mixing and layering.

It’s also a nice change from the usual green salad. The flavor is mild but interesting, the texture is crisp, and it pairs with almost anything. Serve it as a snack or appetizer with fresh bread, or as a side dish with your favorite grilled mock meats, baked tofu, or a juicy burger.

Kohlrabi Carpaccio is….

• Vegan, vegetarian and gluten-free
• Optionally also oil-free
• Quick and easy to make
• Only using some simple ingredients (mainly cupboard staples)
• Great as an appetizer or snack
• Also lovely as a side salad
• Very customizable

What’s a Kohlrabi?

If you’re not familiar with kohlrabi, let me introduce you to this baby. It’s a popular veggie here in Germany and across much of Europe. Kohlrabi is part of the cabbage family, though it looks probably more like a turnip. The taste is mild and slightly sweet, somewhere between a broccoli stem and an apple, with a firm, juicy crunch.

Raw kohlrabi works especially well in thin slices (or grated), since it soaks up dressing while staying crisp and refreshing. However you can also gently steam the slices, if you have trouble digesting raw brassicas.

How to make Kohlrabi Carpaccio

As I said before, this recipe is very easy to make. Simply peel and slice the kohlrabi as thinly as possible. A mandoline slicer works best for even slices, but if you have a good, sharp knife, it should also do the job. For the vinaigrette whisk together mustard, vinegar or lemon juice, olive oil, a little maple syrup, date syrup or agave, and some garlic powder.

Arrange the kohlrabi slices on a plate, drizzle with the dressing, and sprinkle the nuts on top. You can serve right away while the kohlrabi is still extra crisp, or let it marinate for a couple of hours for a slightly softer version.

That’s it.

CUSTOMIZE IT THE WAY YOU LIKE IT!

• Feel free to adjust the vinaigrette ingredients and ratios. Use lime juice, rice vinegar or apple cider vinegar, instead of lemon juice. Or switch out olive oil for sesame oil or canola oil

• You can also go with a totally different direction here, and use pesto, a tahini based drizzle, or just a mix of good quality olive oil and balsamic vinegar

• I like to peel my kohlrabi, just because the skin can get a little though sometimes. However if you find younger, more tender bulbs, or pretty, purple kohlrabis, you might wanna keep the skin on here

• To top this Kohlrabi carpaccio I like to use fresh greens like basil or arugula, but you can play around with other herbs as well

• Beside pine nuts, toasted walnuts, hazelnuts or sunflower seeds make for a great topping as well. You can also add a little extra shaved vegan parmesan or crumbled feta cheese

• Add anything extra you like on top. Sliced olives, capers, or fermented beets are all delicious here

More appetizer recipes to try:

• Beet Carpaccio with Tofu Feta
• Pumpkin Crostini w/ Sage Cream Cheese
• Red Cabbage and Chestnut Stuffed Vegan Phyllo Cups
• Maple Roasted Radishes
• Green Crêpe Purses w/ Almond Cheese
• Flaxseed Tarts w/ Vegan Tofu Cheese and Caramelized Onions
• Quinoa Tabbouleh Stuffed Avocados
• Vegan Cucumber & Caviar Bites

Print