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Woman's hands tossing a mango vegetable salad in a serving bowl.
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Mango Kohlrabi Salad

Light, fresh, and made with autumn ingredients, this simple seasonal mango kohlrabi salad features ripe mango, onion, and fresh herbs.
Course Appetizer, Autumn, Salad
Cuisine European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 53kcal
Author Alexandra Daum

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

Try to use approximately equal parts mango and kohlrabi (not including the mango seeds).

Nutrition

Serving: 1 | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 157mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 27mg | Calcium: 17mg | Iron: 0.3mg