Kohlrabi and Blood Orange Salad (or any orange you fancy!)


  • 1 kohlrabi
  • 3 blood oranges, or any other orange
  • 20 mint leaves
  • 2 sprigs fresh coriander leaves (cilantro)
  • scattering of cress


  • 1 Tbsp balsamic vinegar
  • 1 Tbsp EV olive oil
  • 1 Tbsp lemon juice
  • pinch of salt
  • some freshly ground black pepper


  1. Using a vegetable peeler, peel the outer, tough skin of the kohlrabi, then cut into matchstick sizes (julienne). Place in a medium bowl.
  2. Peel, then slice the oranges into rings. Or slice, then cut off the skin, whatever is easier for you.
  3. Tear the mint leaves in half and add to the kohlrabi.
  4. Chop the coriander leaves fairly finely and add to the bowl of kohlrabi and mint leaves.
  5. Season the kohlrabi mix: with salt and pepper or with all of the salad dressing. Set aside.
  6. Take two salad plates and line with the orange slices, as in the images.
  7. Pile the kohlrabi mix onto the oranges and scatter some cress. That’s it, serve!

**Recipe has been modified from original**