Kohlrabi crudités

Crudités are thinly sliced, raw vegetables. By briefly placing them in ice water, the natural occurrence of turgor pressure makes them extra crunchy.

Kohlrabi crudités

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:



Preparation method

  • Clean the kohlrabi and peel using a vegetable scraper.
  • Slice into thin slices of two to three millimetres.
  • Use a round cutter to cut circles from the slices.
  • Keep the kohlrabi circles in the ice water for no more than 30 minutes. The longer it stays in the ice water, the more flavour the crudités will lose.

Serving suggestions

  • Delicious components with raw fish with lime and red chilli pepper.
  • Fantastic texture to serve with an amuse-bouche with caviar, crème fraîche, and trout.
  • In a composition with components of scallops, thyme, and Brussels sprouts.

Previous page