From Jerusalem:  A Cookbook.  “Kohlrabi is a weird vegetable…perhaps because of its oddity and eccentricity, or maybe because it so easy to grow and tastes so fresh, people in Israel love it.”  This salad is simple, fresh and makes for a great way to open or end a meal.  Choose kohlrabies that are small and hard with tight looking skin. 

Serves 4

  • 3 medium kohlrabies (2/3 pounds / 750 grams)


  • 1/2 c. Greek yoghurt
  • 2 large tablespoons sour cream
  • 3. T. masrcapone cheese
  • 1 small garlic clove, finely grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • fresh ground black pepper to taste

To dress:

  • 1 tablespoon fresh mint leaves, large ones torn
  • about 12 sprigs of watercress
  • 1/4 teaspoon sumac


Peel the kohlrabies, cut into 2/3″ (1.5 cm) dice, and place in a large mixing bowl.

Mix the dressing: place the yoghurt, sour cream, garlic, lemon juice, and olive oil in a small bowl. Add the salt, black pepper,and other seasonings, and whisk together until smooth. Add the dressing to the kohlrabi and stir to combine well. Place in a serving bowl, top with mint leaves, the watercress, sprinkle with sumac, and serve!