Kohlrabi doesn't get as much attention in the kitchen as it should: it's crisp, sweet and adds a lovely crunch to salads when eaten raw. To prep it, peel the tougher outside skin and slice and dice as you see fit. 

Recipe by: Jennifer Bartoli
Serves: 2 servings
Prep Time: Quick & Easy


1 lentils, french, fresh city jar

1 herb, basil

1 apple cider vinegar

1 salt, fleur de sel

1 kohlrabi

1 mustard, dijon

1 black peppercorns, whole, 120g (cha's)

1 onion, red (single, medium)

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Lentil and Kohlrabi Salad

1 cup cooked lentils (French or green)
1 kohlrabi, peeled and cut into thin matchsticks
1/4 cup diced red onion
1 small handdul of basil leaves, torn
3 tbsp olive oil
1/2 tsp Dijon mustard (or grainy mustard) 
2 tbsp apple cider vinegar
Generous pinch each salt and pepper

In large serving bowl, combine lentils, kohlrabi, red onion and basil. In small bowl, whisk together olive oil, mustard, apple cider vinegar, salt and pepper.