If you're looking for a light yet sophisticated dish to impress your guests—or simply treat yourself—this Kohlrabi Carpaccio is the perfect choice! The thinly sliced crunchy kohlrabi is topped with peppery arugula, crisp radishes, and toasted walnuts. All drizzled with a light dressing and topped with shaved Parmesan cheese!
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This dish is a fun, fresh twist on the classic carpaccio. It uses thinly sliced kohlrabi instead of the usual meat or fish. So while traditional carpaccio is all about rich, tender proteins like beef or tuna, this version focuses on kohlrabi's fresh, crunchy texture.
What makes this twist special is how it takes a fancy dish and turns it into something lighter and more versatile. It’s a great option for vegetarians, anyone looking for a healthier alternative, or people who want to try something new. This recipe keeps the elegance of carpaccio but makes it fresh, simple, and easy to enjoy at any meal.
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Ingredients
- Kohlrabi: The star of the dish! Kohlrabi is a type of cabbage with a crisp texture and mild, slightly sweet flavor. It's often described as a cross between a turnip and a cabbage. When thinly sliced, it makes a crunchy base for the dish. If you like Kohlrabi, you should also try this Kohlrabi Schnitzel recipe.
- Arugula: Like in this Arugula and Spinach Salad, arugula brings a peppery kick to the dish, balancing the sweetness of the kohlrabi and adding a bright green color.
- Radishes: Thinly sliced radishes add a bright pop of color and a subtle sharpness. Their crunchy texture matches the kohlrabi perfectly. You may also like to try this Asparagus and Mango Salad for another recipe using radishes.
- Toasted Walnuts: The nuts add a nutty, earthy flavor.
- Lemon Juice: Fresh lemon juice brightens the dish by adding a zesty, tangy note.
- Balsamic Vinegar: Brings rich, slightly sweet acidity and helps balance the richness of avocado oil. A little goes a long way in enhancing flavor.
see the recipe card at the end of the post for the full ingredient list and quantities
Substitutions and variations
- Arugula: Fresh spinach provides a milder, less peppery flavor but still adds great freshness. You can also use a blend of baby greens (like baby kale, chard, or mustard greens), or microgreens (like in this Microgreen Pesto Recipe or this Caprese Salad With Microgreens).
- Radishes: Thinly sliced carrots can add a bit of sweetness and crunch and a pretty orange color.
- Walnuts: For a slightly sweeter, softer nut, pecans can replace walnuts in the dish. Sliced almonds and pine nuts are also a great swap. If allergic to nuts, you can also use sunflower seeds or pumpkin seeds.
- Add sweetness: Add thinly sliced apples, mango slices, or even pomegranate seeds. Orange segments can also add a burst of freshness and color, like in this Citrus Shrimp Salad. Or, dried cranberries!
- Add protein: Sprinkle some bacon bits over the arugula salad before adding the shaved Parmesan. You can also use a bit of diced prosciutto, bresaola, or some smoked salmon.
Preparation
STEP 1: Prepare the Kohlrabi
Peel the kohlrabi and slice it into very thin rounds. Arrange the slices on a large serving platter, then sprinkle with salt and ground black pepper.
STEP 2: Make the Dressing
In a small bowl, whisk together the avocado oil, lemon juice, and balsamic vinegar.
STEP 3: Prepare the veggies
Thinly slice the radishes. Wash and dry the arugula. Place both in a medium bowl and gently toss with the dressing. Taste and season with salt and pepper if needed.
STEP 4: Assemble the Carpaccio
Layer the radishes and arugula over the kohlrabi slices on the platter. Sprinkle the top with chopped (and optionally toasted) walnuts. Finish by shaving or grating Parmesan cheese over the entire dish.
Top Tips
- To get uniformly thin slices of kohlrabi, use a mandoline slicer. This will help you achieve that delicate, paper-thin carpaccio texture.
- Toasting the walnuts in a dry pan for a few minutes until they’re golden and fragrant brings out their natural oils and makes them even crunchier.
- If possible, use freshly shaved or grated Parmesan instead of the pre-grated one. The texture and taste will be much more vibrant.
Frequently Asked Questions
Kohlrabi has a mild, sweet flavor with a subtle peppery or mustard-like note, similar to a cross between cabbage and radish. It's crispy and crunchy in texture when raw. Cooking it softens it and brings out a sweeter, more mellow flavor.
Yes, kohlrabi can definitely be eaten raw! Its crisp texture and mild, slightly peppery flavor make it a great addition to salads, slaws, and carpaccio dishes.
Serving suggestions
Kohlrabi carpaccio can be served as a light appetizer, paired with other appetizers such as these Fig and Pear Prosciutto Wraps or this Seaweed Salad and Ahi Tuna Appetizer, with grilled proteins like chicken, shrimp, or salmon. You can also serve it as a refreshing side salad alongside other greens or citrus salads such as this Citrus Avocado Salad.
Other nutritious salad recipes
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Recipe
Kohlrabi Carpaccio
Equipment
- Small mixing bowl for the dressing
- Medium Mixing Bowl for the veggies
Ingredients
- 1 medium kohlrabi
- salt to taste
- ground black pepper to taste
- 1 tablespoon avocado oil
- ½ tablespoon lemon juice from fresh lemon
- 2 teaspoons balsamic vinegar
- 2 red radishes
- 1 cup arugula packed
- ¼ cup walnuts roughly chopped
- 1 tablespoon Parmesan cheese plus more to taste
Instructions
- Peel the kohlrabi using a vegetable peeler, then slice off the edges to remove any uneven or tough parts. Use a mandoline or a sharp knife to slice it into very thin, round slices.1 medium kohlrabi
- Arrange the slices on a large serving platter, then sprinkle with salt and ground black pepper.salt, ground black pepper
- In a small bowl, whisk together the avocado oil, lemon juice, and balsamic vinegar.1 tablespoon avocado oil, ½ tablespoon lemon juice, 2 teaspoons balsamic vinegar
- Thinly slice the radishes (I used a mandoline for even slices). Wash and dry the arugula thoroughly. Combine both in a medium bowl and gently toss them with the dressing. Taste and adjust with salt and pepper if needed—I find the balsamic vinegar in the dressing provides plenty of flavor, but feel free to add salt based on your preference.2 red radishes, 1 cup arugula
- Optionally toast walnuts by placing them in a dry skillet over medium heat and cooking, stirring frequently, for approximately 3 minutes until golden and fragrant, being careful not to burn them.¼ cup walnuts
- Layer the dressed radishes and arugula over the seasoned kohlrabi slices on the platter. Sprinkle the top with chopped walnuts.
- Finish by shaving or grating Parmesan cheese generously over the entire dish.1 tablespoon Parmesan cheese
Notes
- To get uniformly thin slices of kohlrabi, use a mandoline slicer. This will help you achieve that delicate, paper-thin carpaccio texture.
- Toasting the walnuts in a dry pan for a few minutes until they’re golden and fragrant brings out their natural oils and makes them even crunchier.
- If possible, use freshly shaved or grated Parmesan instead of the pre-grated one. The texture and taste will be much more vibrant.
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