Kohlrabi, Fennel and Blueberry Salad Recipe

Name: Kohlrabi, Fennel and Blueberry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sliced almonds; 2 tablespoons minced peeled fresh ginger; 2 tablespoons minced shallot; 1 tablespoon white balsamic vinegar; 1 tablespoon mayonnaise; 1 1/2 teaspoons Dijon mustard; 1 teaspoon soy sauce; 1 teaspoon pure maple syrup; 1/4 cup grapeseed oil; Salt and freshly ground pepper; 1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline; 1 fennel bulb, trimmed and thinly sliced on a mandoline; 2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup); 1 cup blueberries or pitted, halved sweet cherries; 2 tablespoons torn mint leaves

Servings: persons

1/2 cup sliced almonds
2 tablespoons minced peeled fresh ginger
2 tablespoons minced shallot
1 tablespoon white balsamic vinegar
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon pure maple syrup
1/4 cup grapeseed oil
Salt and freshly ground pepper
1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
1 fennel bulb, trimmed and thinly sliced on a mandoline
2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup)
1 cup blueberries or pitted, halved sweet cherries
2 tablespoons torn mint leaves

1
Preheat the oven to 350.
2
Spread the almonds on a pie plate and toast for about 7 minutes, until golden.
3
Let cool.
4
In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree.
5
With the blender on, add the grapeseed oil in a thin stream and blend until creamy.
6
Season the dressing with salt and pepper.
7
In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing.
8
Season with salt and pepper and toss to coat.
9
Add the blueberries and mint and toss gently.
10
Serve right away.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup sliced almonds, 2 tablespoons minced peeled fresh ginger, 2 tablespoons minced shallot, 1 tablespoon white balsamic vinegar, and more.

Yes, Kohlrabi, Fennel and Blueberry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kohlrabi, Fennel and Blueberry Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions