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Winter salad with mushrooms and kohlrabi

While we wait for spring to bring us back the colorful fresh vegetables, we rely on several season vegetables. They include Kohlrabi, often neglected plant. In fact, kohlrabi contains the highest amount of sugar from all related plants (that are still cauliflower, broccoli, kale, cabbage, Brussels sprouts …), that’s why eating it fresh is more delicious. It’s refreshing and crunchy. It’s ideal for preparing a hot-cold salad.


1 kohlrabi

1 broccoli spear

300 grams of mushrooms

½ small onion

a few leaves of lettuce

handful of nuts

olive oil, balsamic vinegar

salt and pepper


Clean the mushrooms from the soil and cut into slices. Cut the stalk off a head of broccoli with a sharp knife. Heat some olive oil in a pan and add the mushrooms. Add salt and pepper and boil them immediately. When mushrooms lean liquid, add the broccoli. Stir until the liquid evaporates and set aside. Slice the onion into thin slices and peel the kohlrabi and cut into thick strips of matches. Wash the lettuce and break it into pieces. Before serving, mix all ingredients and season with olive oil dressing, balsamic vinegar and a little salt. Sprinkle the nuts that were chopped to pieces beforehand. This salad is a great side dish with pasta, risotto or a piece of tofu.