[Recipe] Kohlrabi Cucumber Salad with a Mint Sumac Yogurt Dressing

Kohlrabi is sometimes called stem turnip or cabbage turnip, and reminds me of a cross between a turnip and jicama. I grew up eating it inside soups, and have found a love for it eaten raw.

This creamy salad was adapted from the Jerusalem cookbook and I made some variations to make this my own including adding in cucumbers.

The kohlrabi provides a nice crunch, with a creamy yet light tasting dressing made with mint and sumac. If you only learn to make one new salad recipe this summer, make it this one.

Preparing the dressing

Kohlrabi Cucumber Salad with a Mint Sumac Yogurt Dressing

Course Salad

Cuisine Middle Eastern

Author Mary Tang

Ingredients

3 kohlrabi- peeled and diced
1 cucumber-peeled and diced
2 cups of arugula
1 cup of watercress

Salad dressing

1/3 cup of Greek Yogurt
5 tsp of sour cream
3 tbsp of mascarpone cheese
1 small garlic-minced
1 ½ tbsp of lemon juice
1 tbsp of olive oil
1 tsp dried mint
2 tbsp fresh mint
¼ tsp of sumac
Pinch of salt and black pepper

Instructions

Cut the kohlrabi and cucumber and set aside.
Mix all the ingredients for the dressing in a bowl. The dressing can be made a few hours in advance and left in the fridge.
Before serving, add the arugula and watercress to a bowl and toss with the kohlrabi and cucumber.
Add the dressing and mix well.