Low-carb kohlrabi salad, potato-salad style

Low-carb kohlrabi salad, potato-salad style, with kohlrabi, natural yoghurt, mayonnaise, wholegrain mustard and chives – creamy, well seasoned and pleasantly light.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 120 kcal per serving
• Protein: 4 g
• Fat: 7 g
• Carbs: 9 g

Ingredients

• 3 kohlrabi
• 1 onion
• 100 g natural yoghurt
• 2 tbsp mayonnaise (made with olive oil, no seed oils)
• 1 tbsp mustard
• 2 tbsp white wine vinegar
• 1 bunch of chives
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 pinch of coconut sugar

Method

You’ll need: saucepan · chopping board · knife · sieve

1. Peel the kohlrabi generously, remove any woody parts and cut into flat, bite-sized pieces.
2. Cook the kohlrabi pieces in salted water until soft but still holding their shape. Drain and leave to cool completely.
3. Finely dice the onion and leave it to stand briefly with the white wine vinegar, sea salt and coconut sugar so it mellows.
4. Stir the natural yoghurt, mayonnaise and wholegrain mustard into a smooth dressing. Stir in the marinated onions together with the vinegar.
5. Gently mix the dressing with the kohlrabi and fold in the chives. Season to taste with black pepper and a little salt if needed.
6. Leave the salad to stand so the flavours develop, and serve chilled.

Good to know

If you love potato salad but fancy a change, this is a really good trick. The kohlrabi stays mild and juicy and soaks up the dressing surprisingly well.

Swaps

Natural yoghurt → Greek yoghurt (thicker and creamier, also provides protein) | Mayonnaise → avocado (provides fibre and unsaturated fatty acids) | White wine vinegar → apple cider vinegar (similarly tangy, slightly fruitier) | Coconut sugar → finely grated apple (sweetness from fruit only)

Allergens

Contains milk (yoghurt), egg (mayonnaise) and mustard. Usually fine for children if the onion is mild. In pregnancy, use fresh, well-chilled ingredients and shop-bought mayonnaise (made with pasteurised egg), not homemade mayonnaise with raw egg.