You have no idea how much I wanted to call this recipe Kohlrabi and Korn… but thankfully I talked myself out of it 🙂

Kohlrabi and Corn Salad

I made this tonight to go along side a Venison burger and bun, but I am also planning to take it in to work tomorrow for Day 1 of Lunches for the Festival.

The corn gives it sweetness and the kohlrabi gives it a bit of a crunch.


Kohlrabi and Corn Salad

~ makes enough for 2 adults as a side.

  • Kohlrabi around a 1/3 of a globe, remove the purple outer layer with a paring knife, then thinly slice and dice
  • 1 small corn on the cob, use a knife to separate the corn
  • 3 vine-ripened tomatoes, quartered
  • Leaves from 1 small head of lettuce
  • 2 tablespoons of rapeseed oil
  • 1 tablespoon of balsamic vinegar
  • freshly ground black pepper

Add the black pepper, oil and vinegar to a jar or small bowl, mix throughly.

Rip the lettuce leaves, then add the corn, tomatoes and kohlrabi to a large salad bowl. Drizzle the dressing and serve.