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Kohlrabi Caesar – Golubka Kitchen

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I recently had a Kohlrabi Caesar at a cute little restaurant in my town, with very well thought out veggie options on the menu (my favorite kind!). I thought it was such a smart idea to use kohlrabi instead of lettuce, and the salad was absolutely delicious. The very next day I saw some beautiful kohlrabi at the farmer’s market and knew I had to recreate the Caesar at home. The result was so good, I wanted to share it with you.
Kohlrabi wasn’t a vegetable that found its way into my cart very often until now, and I suspect that may be the case for many other people. But I think this foreign-looking vegetable deserves more attention. It’s versatile, can be eaten raw or cooked, and I’ve seen it in season in spring as well as fall. Greens are edible (best enjoyed cooked, in my opinion), and beyond the tough skin is a really tender center. Kohlrabi is also a cruciferous vegetable, like cabbage, broccoli and cauliflower – all nutritional powerhouses.
For this salad, we shave kohlrabi thinly and dress it with a lush and confident Caesar dressing, with hemp hearts at the base. This dressing makes everything it touches taste a million times better, so the recipe goes the extra mile. We make some thin, delicate croutons that mirror the thin slices of kohlrabi and garnish everything with herbs. So simple!

Kohlrabi Caesar


  • ¼ cup hemp hearts
  • juice from 1 lemon
  • 1-2 garlic cloves, roughly chopped
  • 1 tablespoon olive oil
  • 1 tbsp white miso
  • 2 tsp Dijon mustard
  • 1 tsp capers
  • 1 tsp nutritional yeast
  • sea ​​salt
  • freshly ground black pepper
  • 2 medium kohlrabi, greens trimmed, hard outer skin peeled
  • 3-4 very thin slices of good bread, like a sourdough
  • parsley or chives, for garnish


  1. Combine the hemp hearts, lemon, garlic, olive oil, miso, mustard, capers, nutritional yeast, salt and pepper in a high speed blender. Add ½ dl of water and blend until very smooth and creamy. Season with salt and pepper, adjust if necessary. Pour the dressing into a jar with a lid and refrigerate until ready to serve. This recipe provides extra dressing.
  2. Thinly slice the kohlrabi with a mandolin slicer or a sharp knife, place in a serving bowl. Tear the bread into crouton-sized pieces and toast in a toaster until crispy. Add some dressing to the bowl with the shaved kohlrabi and mix in. Continue adding the dressing until the kohlrabi is nicely coated. Serve kohlrabi Caesar, garnished with the croutons and parsley or chives.


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