Are you wondering what to do with all the cucumbers and kohlrabi your garden is producing? This salad is the perfect accompaniment to your next summer potluck, picnic, or meal al fresco. The fresh, crisp flavors of cucumbers and kohlrabi combine with homemade ranch seasoning and a creamy dressing of sour cream and mayonnaise. It is delightfully refreshing!
One of our neighbors has an amazing garden, and he is always generously sharing the bountiful produce with us. This week his son was walking up the road and my daughter exclaimed, “Mom, our friend is coming over, and he’s bringing tennis balls.” Hmmm. It seemed a bit odd, but you never know what kids are up to.
Well, those “tennis balls” turned out to be kohlrabi. Now, we have eaten kohlrabi in the past, but never enthusiastically. We certainly don’t grow it in our own humble garden. So, I searched Pinterest for ideas. There were recipes to fry or boil it, make fritters or coleslaw, and even serve it mashed. With so many options I tried incorporating it into a recipe for cucumber salad I knew the family liked.
The results were delicious, and I had Craig try it to confirm this recipe was a keeper. Excited about the new creation, I snapped some pictures (to share with you) and asked our sweet 4-year-old to take the glass salad bowl to the table. Well, she didn’t quite put the bowl all the way on the table, and next thing I knew there were a thousand pieces of glass, sour cream and vegetables all over my dining room! Sadly, she looked at me and asked if we could still eat the salad. Oh, the logic of little ones.
Thankfully, the neighbor boy brought over more kohlrabi and I made the salad again. This time everyone got to try it, and this recipe got a big thumb up from every member of the family! It is so good that the girls have requested we grow our own kohlrabi next year. That, my friends, is what you call a success.
Creamy Kohlrabi and Cucumber Salad
Makes: 8 Servings
Time: 15 minutes
2 Kohlrabi – peeled, quartered and thinly sliced
2 Cucumbers – peeled and thinly sliced
1 T. White Vinegar
1 tsp. sea salt
1-2 tsp. homemade ranch seasoning *see recipe below
1/3 Cup Sour Cream
1/3 Cup Mayonnaise
In a large bowl add sliced kohlrabi, cucumbers, vinegar and salt. Stir well to cover all the vegetables with vinegar and salt. Let sit for 5 minutes, then drain well in a colander. The combination of vinegar and salt help draw excess moisture from the veggies so your finished salad isn’t watery.
Meanwhile, combine the sour cream, mayonnaise and ranch seasoning.
Place the vegetables back in the large bowl and use a large rubber spatula or spoon to stir in the sour cream mixture. Mix well and refrigerate until ready to serve. This salad tastes better after a few hours, as the flavors have a chance to mix.
Keep covered and refrigerated for up to 5 days.
*Homemade Ranch Seasoning
2 T. Dried Dill
2 T. Dried Parsley
1 T. Onion Powder
1 T. Garlic Powder
1 T. Sea Salt
2 tsp. Black pepper
Combine all ingredients in a small mason jar and mix well. Store at room temp. This is so good on potatoes, chicken, roasted vegetables, or mixed with sour cream and buttermilk to make dressing. Plus, it costs a fraction of prepackaged seasonings, and there no funky ingredients!
What is your favorite way to eat kohlrabi? I would love to hear in the comments below. After all, we will need more recipes if we add it to the garden next year!