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  • Writer's pictureThe Farmer's Wife

Kale & Kohlrabi Salad


  • 4 cups kale, chopped

  • 1 kohlrabi bulb, peeled and julienned

  • 1/2 cup shredded carrots

  • 1/2 cup dried cranberries

  • 1/2 cup toasted pecans

Red wine vinegar dressing

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon minced garlic

  • 1/4 cup olive oil

  • salt and pepper


  1. Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.

  2. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.

  3. Mix dressing with salad until well coated.

  4. Refrigerate at least 2 hours before serving.

**** FARM WIFE TIP: Use your kohlrabi leaves as well! Make sure to rinse them thoroughly and remove all grit. Remove the main rib in the center because it's usually very large and hard; keeping only the tender leaf portion.

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