Imagine crisp, wafer-thin kohlrabi rounds kissed with lemon, dotted with shaved Parmesan, and glistening under a drizzle of peppery olive oil. This Kohlrabi Carpaccio is the minimalist salad that steals the show—light, refreshing, and impossibly chic. It’s raw veggie artistry on a plate, perfect for impressing guests or elevating a weeknight dinner.
The secret? Ultra-thin slices that turn humble kohlrabi into something delicate and flavor-soaked. A quick spin with the Geedel Rotary Cheese Grater delivers those flawless rounds—no knife skills required.
🥗Ingredients (Serves 4 as a starter)
2 medium kohlrabi (peeled)
1 lemon (zest + juice)
2 tbsp extra virgin olive oil
1 oz Parmesan (block)
Freshly cracked black pepper
Flaky sea salt
Optional: microgreens, edible flowers, or toasted pine nuts
🍳Step-by-Step: Carpaccio in 3 Cranks
1. Slice Kohlrabi Paper-Thin
Lock the Geedel Vegetable Chopper with suction base.
Slicing blade: Feed kohlrabi → crank for translucent, uniform rounds.
2. Layer the Canvas
Arrange kohlrabi slices in a single layer on a platter, slightly overlapping like fish scales.
3. Dress & Adorn
Whisk lemon juice, zest, and olive oil. Drizzle over slices.
Fine shred blade: Switch and shave Parmesan into feathery wisps over the top.
Finish with black pepper, sea salt, and optional garnishes.
✨Tips & Twists
Herb Oil – Infuse oil with thyme for earthy depth.
Protein Pop – Top with prosciutto ribbons or smoked salmon.
Spicy Edge – Add Geedel-sliced radish for bite.
Make-Ahead – Slice kohlrabi up to 1 day ahead; dress just before serving.
Vegan Swap – Skip Parmesan, use nutritional yeast.
🍽️Conclusion: Raw Elegance, Zero Fuss
This Kohlrabi Carpaccio isn’t just a salad—it’s edible art. With the vegetable shredder, every crank creates perfectly thin, flavor-absorbing slices. One tool, one platter, endless sophistication.