The same idea as something like a cucumber melon salad, there’s something special about the combination of sweet fruit and crisp vegetables. No lettuce is needed for this mango kohlrabi salad and it’s such a great mix of sweet, punchy, and peppery. We make this every couple of days while European mangoes are in season (I order big boxes direct from farmers).
For more seasonal fruit-filled salads, try this mango avocado salad, autumn crunch apple salad, or red cabbage orange salad.
Ingredients
Ingredient Notes and Substitutions
- Mango: use one big mango or two smallish ones. It should be ripe and sweet.
- Kohlrabi: look for one that has a nice smooth skin. It’s hard to tell if it’ll be woody before cutting into it, but as long as you stick to the local season, it should be fine.
- Herbs: use either parsley or cilantro (fresh coriander).
Step by Step
Step 1: cut the mango, kohlrabi, and onion. Finely chop the parsley and add everything to a large mixing bowl.
Step 2: mix until well-coated in the oil and lemon juice. The kohlrabi will want to stick together so be sure to get in there and mix well.
Recipe Notes
Please keep in mind that I’m working with European seasons, and mango might be in season at a different time of the year for you. It’s an autumn fruit in southern Europe and only available for a couple months of the year.
How to Store
Keep in a sealed container in the refrigerator for up to two days. After that, the mango starts to get too soft.
Expert Tips
- Use equal parts: you want about equal amounts of mango and kohlrabi, and keep in mind that a mango is about half seed.
- Matchstick the produce: this is cutting into the shape of matchsticks. Cut the kohlrabi into thin slices, then matchstick. The mango is a bit trickier but if you peel, then take off the two larger sides, then halve those lengthwise, you can get nice pieces.
- Cut it another way: if you don’t want to take the time to matchstick (it is a bit time-consuming) then chop the mango and roughly shred the kohlrabi, or very thinly slice with a mandoline.
More Autumn Recipes
Swiss Chard Salad
Sweet Potato Waffles
Beetroot Hummus
Honey Apple Pie
If you make this Mango Kohlrabi Salad or any other vegetarian sides on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Mango Kohlrabi Salad
Description
Ingredients
- 1 medium kohlrabi
- 1-2 ripe mangoes
- 1 small red onion
- 1 handful parsley or cilantro leaves and tender stalks only
- Juice of a lemon ~3 tablespoons
- 1 tablespoon olive oil
- ¼ teaspoon sea salt to taste
- ¼ teaspoon cracked black pepper to taste
Instructions
- Peel and matchstick the kohlrabi and mango(es). Halve, peel, and very thinly slice the red onion. Finely chop the parsley.1 medium kohlrabi, 1-2 ripe mangoes, 1 small red onion, 1 handful parsley or cilantro
- Add everything to a large bowl with the lemon juice, oil, salt, and pepper. Mix very well to coat in the lemon juice mixture.Juice of a lemon, 1 tablespoon olive oil, ¼ teaspoon sea salt, ¼ teaspoon cracked black pepper
- Either serve immediately or let it rest, covered, for 20-30 minutes at room temperature. This step will make the onion more mild. The salad can be stored in a sealed container in the refrigerator for a couple of days.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.