Kohlrabi and Smashed Cucumber Salad

As warmer weather approaches, throw together this refreshing salad for a quick bite, and enjoy the many health benefits of adding German turnip to your cooking repertoire. 


  • 1 large cucumber
  • 2 kohlrabi
  • 454 g (4 cups) fresh peas, shelled
  • 1 large orange, juiced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 4 tbsp olive oil
  • 1 handful pea shoots, to garnish, optional
  • salt
  • freshly ground black pepper


Step 1.
Trim, halve, and cut the cucumber into 5 cm (2-inch) pieces. Place in a colander, sprinkle with salt, and smash with a potato masher or fork. Leave to drain in the sink.

Step 2.
Trim and reserve the leaves from the kohlrabi, set aside for serving. Thinly slice the kohlrabi using a mandoline or sharp chef’s knife.

Step 3.
Blanch the peas in a large saucepan of salted boiling water for 15 seconds. Drain and immediately refresh in a bowl of cold or iced water. Drain and spread out on kitchen paper to absorb as much water as possible.

Step 4.
In a large mixing bowl, whisk together the orange juice, mustard, honey, oil, and a generous pinch of salt and pepper. Add the smashed cucumber, kohlrabi slices, and blanched peas; toss to combine.

Step 5.
Spread out the kohlrabi leaves on a serving platter. Top with the salad and garnish with pea shoots, if using.

Serves 4