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–+ servings
cucmber and kohlrabi salad

Cucumber and kholrabi salad

Easy summer salad with lemon mint dressing
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Prep Time 10 minutes
Total Time 10 minutes
Course Soups and salad
Cuisine Autumn, Fusion, gluten free, International, One pot, Vegan, Vegetarian, Winter
Servings 2 people

Ingredients
  

salad vegetable

  • 2 small cucumber
  • 1 small knolkhol (kohlrabi)

for lemon mint dressing

  • 1 tsp olive oil (salad grade)
  • salt to taste ( i used seasalt flakes)
  • 1 handful mint leaves
  • 10 vietnamese mint leaves
  • 1 tbsp Lemon juice

garnish

  • 1 tbsp peanuts

Instructions
 

  • Peel the skin of the Kohlrabi and thinly slice the flesh and add to the mixing bowl
  • Wash and slice the cucumbers and add to the bowl and set aside
  • In a small bowl, whisk together the oil, lemon juice and salt.
  • Wash and chop the mint and vietnamese mint fine and add to the dressing. Mix well.
  • Pour the dressing over the sliced salad veggies and give a good toss.
  • To serve, top with the peanuts.
    cucmber and kohlrabi salad

Notes

Vietnamese mint gives a spicy aftertaste without the heat and pairs well with the sweetness of kohlrabi. If you don't have it,  try thinly sliced chillies or a betel leaf.
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