Crunchy Kohlrabi, Mint & Rocket Salad

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets
Crunchy Kohlrabi, Mint & Rocket Salad

A crisp, refreshing salad starring our favourite seasonal spaceships (cleverly disguised as lovely crunchy veg) kohlrabi, tossed with peppery leaves and tingly mint in a lemony chilli and garlic dressing.


  • 2 kohlrabi
  • 1 red onion
  • 1 garlic clove
  • 1 lemon
  • A pinch of dried chilli flakes
  • 1 tsp cumin seeds
  • A handful of mint leaves
  • 50g rocket

Prep: 15 mins | Cook: nil

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1. Trim the base and stalks off 2 kohlrabi. Cut the kohlrabi into thick matchsticks and pop into a salad bowl.Shred the stalks and leaves and add them to thhe bowl, too.
2. Peel and thinly slice the red onion and add it to the bowl. Peel the garlic clove and grate it into a separate small bowl. Squeeze in juice from half the lemon. Add a pinch of dried chilli flakes (chilli flakes are very spicy, so use as much or little as you prefer) and 1 tsp cumin seeds. Add a little salt and pepper and 1 tbsp olive oil. Whisk together to make a dressing. Taste and add more salt, pepper or olive oil if you think it needs it.
3. Finely slice the mint leaves and roughly chop the rocket. Pour the dressing into the salad bowl and toss to coat. Scatter in the shredded mint and rocket leaves. Fold together and serve.
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