Kohlrabi, Carrot, and Spinach Salad is a quick and easy raw salad that can be made with and without oil. It is perfect as a side for your main meals, parties, or as is.
I love my salads simple. Most of them are without dressing and oil-free. Like this Oil-Free Raw Zucchini Salad or this summer favorite Raw Watermelon Rind and Avocado Salad. If I need to make a filling salad for my lunch I make this, Sprouted Horse Gram Salad or Sprouted Moong Salad, or Chickpea Salad.
I even love to mix and match different veggies in my salads, like in this Greek Salad. This time it was the turn of Kohlrabi, carrot, and my homegrown spinach.
Why I am sharing such a simple salad today?
Because at times we are clueless about how can a vegetable be used. Not everyone knows about Kohlrabi and how to use it.
Meaning of Kohlrabi and its different names
Kohlrabi is derived from the German name Kohl(cabbage) and Rabi (Turnip). (Source wiki) A commonly eaten vegetable in different parts of Europe. It is also very common in India. Known as Knol Khol or Ganth Gobi in Northern India and navalkol in Maharashtra. Few other names are kadam, and monj / moonj / munj / monji etc.
How to consume Kohlrabi?
Kohlrabi can be eaten raw or cooked. They are a member of the cabbage family and have a mild sweeter taste than cabbage. The stem, leaves, and skin are all edible. However, the kohlrabi is generally peeled and used in various recipes.
Recipes with Knol Khol
It is the most widely used vegetable in Kashmiri Vegetarian cuisine after nadru (lotus stem). This Ganth Gobi or Knol Khol is extremely versatile and can be used to make Salad, Saag (Green Vegetable Curry), or Korma. One can even dish out a lip-smacking pickle from Kholrabi.
I have been using this vegetable for the first time in my kitchen. Got this sourced from our local organic farm and in two colors green and purple. Though the inner flesh of both is the same. I have heard about the different vegetarian recipes with this. I knew this can be eaten raw too. So instead of cooking, I decided to use it without losing any of its nutrients as it is a rich source of Vitamin C.
Ingredients in my Kohlrabi, Carrot, and Spinach Salad
I paired Kohlrabi with some fresh carrot and homegrown Spinach. Carrot I added as was not sure if Kohlrabi would be enjoyed all by itself by my family. Spinach I added for color. Rest in my first try I added a teaspoon of olive oil, salt, black pepper, and flax seeds. We loved the salad as a side along with our main meals. I skipped the oil on my next try and it was perfect. So it is up to you if you want to make this salad oil-free or with oil.
So here goes the recipe of Kohlrabi, Carrot, and Spinach Salad
Kohlrabi, Carrot, and Spinach Salad
- 1 medium-size Kohlrabi
- 1 medium-size Carrot
- A handful of cleaned and washed spinach leaves
- Black pepper to taste
- Salt to taste
- 1 teaspoon of Flax Seeds
- Peel the Kohlrabi and Carrot.
- Cut Kohlrabi and Carrot into thin strips or as desired.
- Tear the spinach with your hand and add it into the bowl.
- Add salt, black pepper, and flax seeds.
- If using oil add it and mix everything.
- Serve it as a side with your main meals or enjoy it as is.
- Quantities of the veggies can be changed as per your preference.
Linking this with
Sunday Funday: That Holiday Feeling!
- Caesar ColeSlaw by A Day in the Life on the Farm/
- Crackled Ginger Cookies by Culinary Adventures with Camilla
- Gingered Shrimp Cups by Sid’s Sea Palm Cooking
- Holiday Salad by Making Miracles
- Kohlrabi, Carrot and Spinach Salad by Cook with Renu
- Marmalade Glazed Sweet Potatoes by Food Lust People Love
- Parker House Rolls by Karen’s Kitchen Stories
- Savory Aloo Masala French Toast Rollups by Sneha’s Recipe
- Turkey and Cranberry Reuben Sandwich by Palatable Pastime
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
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