Recipe: Kohlrabi Carpaccio with Oranges and Arugula

👥 Number of people

For 4 people

🔥 Calories (approx.)

About 150 kcal per serving
(varies slightly depending on the amount of oil, orange, and arugula)

⏱️ Preparation time

About 25 minutes
No resting or cooking times necessary

🧾 Ingredients (for 4 people)

• 2 kohlrabi

• 2 handfuls of arugula

• 1 untreated lime

• 2 oranges (1 of which is untreated)

• 2 tbsp olive oil (extra virgin, cold-pressed)

• 1 clove of garlic

• 1 red chili pepper

• about ½ tsp sugar

• Salt

• Freshly ground pepper

👨‍🍳 Step-by-step preparation

Step 1: Prepare the kohlrabi

Peel the kohlrabi and slice it into very thin slices – ideally using a mandoline. Sprinkle the slices with about 1 tsp of salt and let them sit for a short while.

💡 Pro tip: The thinner the slices, the more tender the carpaccio. A mandoline slicer ensures even cuts.

Step 2: Prepare the arugula and citrus fruits

Wash the arugula, spin dry, and remove thick stems.

Grate the lime and the untreated orange, cutting the peels into fine strips. Then, peel all citrus fruits generously, removing the white pith completely. Cut out the segments and catch the juice.

💡 Pro tip: Strain the juice through a sieve to remove any pulp residues.

Step 3: Prepare the vinaigrette

Mix lime juice, orange juice, olive oil, sugar, pepper, and salt in a small bowl. Slice the chili pepper into fine rings (remove the seeds if you want it milder) and add it. Finely chop the garlic and stir it in.

💡 Pro tip: Let the vinaigrette sit for 5 minutes – this intensifies the flavors.

Step 4: Plating

Gently pat the salted kohlrabi dry, then arrange it on plates with the orange segments and arugula. Drizzle with the vinaigrette and sprinkle the grated lime and orange zest decoratively on top.

💡 Decoration tip: Edible flowers or a few pomegranate seeds add color and freshness.

📚 Ingredient knowledge

Kohlrabi:
A mild, low-calorie root vegetable rich in vitamin C, potassium, and fiber. Particularly convincing raw due to its crunchy texture.

Arugula:
Contains mustard oils, vitamin K, calcium, and is particularly aromatic – slightly peppery and nutty.

Oranges:
Rich in vitamin C, antioxidants, and fruit acids – ideal for refreshing the dish and aiding digestion.

Chili:
Stimulates circulation, has a warming effect, and is antibacterial – depending on the heat level.

Lime:
Sour-fresh, with lots of vitamin C and essential oils. Important: Always use untreated fruits when using the peel!

🧂 Ingredients and nutrition

• Gluten-free: ✅

• Lactose-free: ✅

• Vegan: ✅

• Vegetarian: ✅

• Low allergen: ✅ (except in cases of cross-allergies to celery/chili)

Main ingredients:

• Vitamin C

• Fiber

• Potassium

• Phytonutrients

• Antioxidants

• Unsaturated fatty acids (from olive oil)

🛠️ What can go wrong?

• Kohlrabi cut too thick: Becomes tough – better to slice very thinly.

• Vinaigrette too sour: Adjust the ratio of juice to oil (e.g., 3:1 oil:juice)

• Orange segments with white pith: This must be removed, otherwise it will be bitter.

• Chili too spicy: Remove seeds beforehand or skip it entirely.

Correction:
Too much acidity? A pinch of sugar or a splash of orange juice can soften it.
Too bland? Spice it up with pepper, salt, or garlic.

🧊 Storage & shelf life

• In the refrigerator: Max. 1 day, airtight sealed

• Not suitable for freezing, as the texture suffers

• Add arugula just before serving, otherwise it will become mushy

⏰ When to serve?

• Perfect in summer as an appetizer, side dish, or light lunch

• Ideal for barbecues, brunch, vegan buffets, or detox days

🍷 Pairs well with …

• Light white wine (e.g., Sauvignon Blanc, Riesling, Gewürztraminer)

• Fresh bread (ciabatta, baguette)

• Grilled vegetables

• Goat cheese or burrata (for vegetarians)

🎨 Decoration ideas & serving suggestion

• Arrange in a circular pattern on a large flat plate (like carpaccio)

• Enhance with pink peppercorns, flowers, fresh dill, or mint

• For events: serve in small glasses or on spoons as finger food

🌍 Tradition & origin

The recipe is a modern, healthy interpretation of the classic Italian "carpaccio" – originally served with raw beef. Here, the creative vegetable cuisine shows itself: raw, colorful, fresh. Perfect for the trend of clean eating, vegan lifestyle, and low carb.