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A deliciously simple salad bursting with flavour that takes just 10 minutes to make. Add lightly toasted cashews or pinenuts, vary the cheese (goat’s or sheep’s feta works fine), and sprinkle with chopped parsley, chervil or torn basil for more tastes of summer.

Kohlrabi is a member of the cabbage family. It is really a stem swollen into a ball and comes in two colours, pale greeny white or vibrant purple. It is known as an excellent blood and kidney cleanser. As it helps stabilise blood sugars it is useful for hypoglycaemia and diabetes. Like its cabbage relatives it has anti-cancer properties. Kohlrabi is an execellent source of vitamin C and potassium, also high in fibre and low in calories.

Kohlrabi tastes somewhere betwen turnip, radish, horseradish and celeriac, and is eaten raw or cooked. It is good when grated, julienned or sliced into salads. When cooked it has a creamy texture and tastes more like turnip.

Serves 2-4 


  • 2 medium courgettes
  • 1 small kohlrabi
  • 100 grams aged Parmesan
  • 4 tablespoons extra virgin olive oil</li>
  • Smoked sea salt or other flavoured salt (I love smoked chipotle)
  • Gluten free
  • Diabetic friendly
  • Low GI
  • Vegetarian
  • Dairy free: use goat or sheep’s feta
  • Paleo see Maggie’s tip Vegan: see Maggie’s tip


  1. Use a julienne peeler or vegetable spiraliser to cut the courgette length-ways into noodles, until you reach the seeds.
  2. Using a mandolin or very sharp knife slice the kohlrabi very thin, then into matchsticks. You can also use a vegetable spiraliser.
  3. Use a julienne peeler, microplane or grater to shave the Parmesan into strands.
  4. Gently mix all above ingredients in a bowl, then season and serve on a nice platter or individual dishes. Garnish with extra Parmesan and a drizzle of olive oil.


Maggie's Tips

  • For dairy free option: use a goat’s or sheep’s chees
  • For paleo or vegan option: omit cheese