Servings: 6

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Indian Kohlrabi Fruit Salad


1 – 2 bulbs purple or green kohlrabi
1½ cups shredded green cabbage
1½ cups shredded red cabbage
½ cup raisins
½ cup chopped dried apricots

Curry Yogurt Dressing:
1/3 cup mayonnaise or salad dressing
1/3 cup unflavored yogurt
1 tablespoon milk
1 green onion, sliced
2 teaspoons curry powder and honey


Cut off and discard the root end and all stems and leaves from kohlrabi bulbs. Wash and peel bulbs. Cut into ¼-inch cubes. Combine with the cabbages, raisins and apricots in a large bowl and mix well. Top with the dressing. Toss gently to mix.

Curry Yogurt Dressing:
Mix all ingredients in a small bowl.  Use immediately or refrigerate, covered, for up to 24 hours. Makes about 3/4 cup.