Vegan Kohlrabi Ceasar Salad

Vegan Kohlrabi Ceasar Salad

Kohlrabi is a winter staple for us here at the farm but not a super well known vegetable. The bulb tastes like a slightly more sweet and less fibrous broccoli stem (they are in the same family)! Lauren Worthey from @nashgirleats put this recipe together and we love it! The creamy ceasar dressing provides a familiar flavor to pair with an unfamiliar vegetable. Hint: you can substitute the nutritional yeast with Parmesan if you are unsure about where to find nutritional yeast. Enjoy!



Salad: Two kohlrabi with greens attached (if not sub kale) Handful of sundries tomatoes Dried whey protein crumbles (optional)

Dressing: 1 cup whole cashews 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional): Think Trader Joe’s snack packs 1/4 cup nutritional yeast, plus more for serving 1/4 cup fresh lemon juice (from 1 to 2 lemons) 3 garlic cloves 1/2 cup water 2 tablespoons olive oil 2 teaspoons brine from a jar of capers 1 teaspoon Dijon mustard 1 teaspoon white miso paste 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To make the salad:

1. Remove kohlrabi greens and coarsely chop (May use kale instead)

2. Finely julienne kohlrabi into strips (I would have preferred to spiralize but my equipment failed me)

3. Place greens and strips in a large bowl with the sundried tomatoes and whey crumbles


To make dressing:

1. Purée all ingredients in small food processor. May need to add additional salt and pepper to taste or if too thick, slowly add 1 teaspoon at a time of water until a thick and smooth sauce is created

Toss all ingredients with desired amount of dressing! May top with shredded Parmesan (if not vegan) and any additional/traditional Caesar garnish.


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