Kohlrabi Carpaccio
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!
Servings: 4
Calories: 98kcal
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.
Nutrition
Calories: 98kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 0.5mg