Recipe: Kohlrabi Mango Mint Salad With Variations :: Easy Like A Sunday Morning

Recipe: Kohlrabi Mango Mint Salad With Variations :: Easy Like A Sunday Morning


Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.


Inspiration for this salad came from two recipes. Watermelon Arugula and Feta Salad by A Kitchen Muse, I featured on July 24th, as part of my MMM (Must Make Monday) series and Kohlrabi and Mango Salad by Easy Natural Food.

Kohlrabi brings back fond memories from when I was a kid. My Grandmother used to grow the strange-looking vegetable in her garden. She would let us kids (there were six of us and sometimes more as my parents took in foster children) select some kohlrabi from her garden. She peeled the vegetable and sliced it up into medallions for us to snack on. I loved it almost as much as I loved her fresh green peas in the pod…I couldn’t get enough of those! I would sometimes sneak out after the dark to snatch some peas from Gramma’s garden. I remember trying fake sleep walking when I got caught.

Anyhow, when I saw Debbie’s recipe for the Kohlrabi and Mango Salad, it brought back such wonderful childhood memories, I had to try kohlrabi again. Along with a mango, I picked up one of the odd-shaped bulbs from my local produce store. I intended to make Debbie’s salad but when I got home I realised I had forgotten to get some fresh cilantro. Dang.

Oh well, when it comes to recipes, I’m pretty good at improvising. I opened my fridge and spotted some fresh mint and the remnants of a dressing I had made for Linda’s Watermelon Arugula and Feta Salad. Hummm, I wonder, what if I were to use Debbie’s idea for pairing kohlrabi with mango and Linda’s pairing of fresh mint and a citrus dressing…this salad is the result and I just love it!

Kohlrabi is an unusual looking vegetable. It looks like a turnip but it is from the cabbage and broccoli family. I regretfully didn’t get any pictures before I made the salad but Debbie has pictures of purple kohlrabi (I used green) over on her site. The vegetable has a thick outer skin that you peel off with a paring knife. Underneath you find a crisp, juicy, white centre. You can eat it raw or cooked but I only ever remember eating it raw. It has a really mild taste which makes it perfect for pairing with the sweetness of mango.

My beverage of choice was this iced version of a Chai Tea Frappe

If you’re interested in finding out a little more about this unusual vegetable, I found  this article by Renée Shepherd whose childhood memories of kohlrabi closely match my own. I’m so glad I tried the vegetable as a kid, otherwise I would probably take a pass on it.

Like most salad recipes, this one is really versatile. I bet some mild tasting beans, such as Navy Beans would make a nice Vegan option. Oh, and how about adding some roasted sunflower seeds or hazelnuts? I think that’s what I’m going to try the next time I make this salad.

 

Recipe: Kohlrabi Mango Mint Salad

View Print Friendly Recipe Here

Summary: The bland crispness of raw kohlrabi is a nice contrast to the soft sweetness of mango. Fresh mint along with a nice clean citrus dressing, brings it all together in this refreshing salad.  Fresh in season blueberries, or feta cheese and grilled chicken make nice additions.

Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Grain Free | Vegan | Vegetarian

Inspired by two recipes, Watermelon Arugula and Feta Salad by A Kitchen Muse and Kohlrabi and Mango Salad by Easy Natural Food.

Ingredients

Salad:

  • 1 small kohlrabi, peeled and chopped
  • 1 mango, peeled and chopped
  • 1/4 Cup fresh mint, chopped

Dressing:

  • 2 Tbsp fresh orange juice
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp honey, or agave for vegan
  • 1/4 cup olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground pepper

Instructions

  1. Add orange juice, lemon juice, honey, olive oil, salt, and pepper to a small bowl. Whisk to blend. Refrigerate until ready to use.
  2. Divide kohlrabi and mango between two large salad bowls. Sprinkle mint on top.
  3. Serve chilled. Drizzle with dressing just before serving.
  4. Enjoy!

Variations

  • To add protein, try some mild tasting beans, such as Navy Beans. Or add roasted seeds or nuts, such as sunflower seeds, or hazelnuts.
  • For an extra flavour boost, add fresh blueberries, or other fresh  in season berries.
  • For a non-Vegan and non-Dairy Free version, top salad with crumbled or diced feta cheese.
  • For an Omnivore version, top salad with thin strips of grilled chicken breast.

Recipe by Laureen.

Preparation time: 15 minute(s)

Diet type: Vegan | Vegetarian

Diet tags: Gluten Free | Dairy Free | Egg Free | Refined Sugar Free | Grain Free

Number of servings (yield): 2

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitution ideas, click here

 

This posting is linked to the following events:

Summer Salad Sundays hosted by Debbie at Easy Natural Food

My Meatless Mondays hosted by Chaya at My Sweet and Savoury

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Made From Scratch Monday hosted by Mary at Living With Food Allergies And Celiac

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Fat Tuesday hosted by Jill at Real Food Forager

Tuesday Talent Show hosted by Nikki at chef in training

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Traditional Tuesdays hosted by Melanie at Pickle Me Too

Hearth and Soul Hop hosted by April at21st Century Housewife

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly at Kelly the Kitchen Kop

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Recipe Box hosted by Chaya at Bizzy Bakes

This Is Real Thursday hosted by France at Beyond The Peel

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

Wellness Weekends hosted by Ricki from Diet, Desserts and Dogs

Whole Food Fridays hosted by Megan at Allergy Free Alaska

Allergy Friendly Friday hosted by Cybele Pascal

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Foodie Fridayhosted by Diane at Simple Living with Diane Balch

Potluck Party {Summer Loving} hosted by Ella at Lifeologia

Copyright © foxinthekitchenblog.com

The following two tabs change content below.
Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Quick & Easy Recipes Refined Sugar Free

6 comments

Leave a Comment

Your email address will not be published. Required fields are marked *