Kohlrabi Carpaccio

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Peel the kohlrabi and cut into thin slices with a vegetable slicer. Line a large flat plate or platter with the kohlrabi slices and sprinkle lightly with freshly ground pepper. Mix a dressing from olive oil, white wine vinegar and cream horseradish. Possibly add a little water. Season with freshly ground pepper, salt and a pinch of sugar. Roughly chop the parsley and add to the sauce. Drizzle the salad sauce over the kohlrabi carpaccio. Roast sunflower seeds dry in a small pan without fat until they start to smell and sprinkle over the kohlrabi carpaccio.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.