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Kohlrabi, Radish and Carrot "Ceviche"


    • 3 tblspoon Good Quality Olive Oil 
    • 3 tblspoon Cider Vinegar 
    • 1 large Garlic Clove 
    • 1 teaspoon Cumin Seeds (whole) 
    • 1 Large Lemon- Juice only Ground Black Pepper to taste 
    • 1 large Kohlrabi or two smaller ones
    • 10-12 Radishes 
    • 4 Carrots 
    • Handful of seed mix - I used Sunflower seeds, pine nuts and pumpkin seeds
    •  Handful of Carrot leaves as a garnish 


Mix all of the ingredients for the dressing in a large bowl and put to one side.

Peel the Kohlrabi (I kept peeling untill it no longer had any green on it and was just white) then thinly slice it using a sharp knife. Place the slices of Kohlrabi into the bowl of dressing and mix so it is all coated.

Wash and peel the carrots then thinly slice them. For the thicker part of the carrot I First sliced it into half or quarters lengthways and then continued to slice the carrot. I often don't peel my carrots but because this dish is quite neat and pretty I think it is necessary.

Wash and thinly slice the Radishes then add them and the carrots into the bowl with the kohlrabi and mix. Leave this in the bowl for around 30 mins.

Take your platter tray or plate and first layer the Kohlrabi slices over lapping them so they create a full base. You can do this in circles on a round plate or in a long line like I have.

Scatter the radishes and carrots over the Kohlrabi so that everything is evenly spread, then add a sprinkle of seeds and a garnish of carrot tops! This will start to build character as you build up all of the ingredients.

Finally drizzle the dressing from the bowl over the platter and then serve!

I had some left over dressing which I put in a jug in the fridge for a salad the next day - remember you don't want to drown the salad!

Adapted from Veg Hot Pot

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