Recipe: Kohlrabi Salad

Kohlrabi salad photo-resize

Recipe and image courtesy of Stock & Stable restaurant

This light, unique salad from the new Stock & Stable restaurant in Central Phoenix is perfect for the summer season. With intriguing ingredients such as kohlrabi – a variety of cabbage – along with ricotta, watermelon, cherry tomatoes and endive leaves, it’s sure to invigorate your palate.


5 kohlrabi, sliced thin

2 baby endive leaves

2 heirloom carrots, shaved

1 pint cherry tomatoes, cut in half

2 cups diced watermelon

1/2 cup ricotta cheese


1 shallot, chopped

7 calabrian chilies, stem cut off

5 garlic cloves, minced

1/2 cup honey

1 cup red wine vinegar

1 Tbsp Dijon mustard

1 cup olive oil


1. Combine salad ingredients in a large bowl.

2. In a blender, combine all ingredients for the dressing except for olive oil. Carefully start the blender and slowly drizzle in the oil. Cover and pulse until combined.

3. Pour desired amount of dressing over salad and enjoy!

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