Kohlrabi Carpaccio

The perfect dish for a weekend in the sunshine. Easy to make and even easier to eat.

Serves 4

20 Mins Prep

Forkin’ Easy


1 Kohlrabi – peeled, thinly sliced (with mandolin if you have one!)
Juice of 1 Lemon Juice
Glug of Olive Oil
Sea Salt
Toasted almonds flakes
Grated Parmesan
Sesame Seeds
Chives, finely chopped
Truffle oil (optional)


  1. Slice the kohlrabi thin as possible, use a mandolin if you have one!
  2. Fan the kohlrabi slices on a flat plate.
  3. Mix the lemon juice, a glug of olive oil and a large pinch of salt in a small bowl. Drizzle evenly over the kholrabi.
  4. Next, spread the sesame mix and grated parmesan.
  5. Add 5 to 7 drops of truffle oil and finish with freshly chopped chives.