Vegan Kohlrabi Schnitzel with Cucumber Potato Salad

24 January 2022 by Natanja

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  • These crispy fried vegan kohlrabi schnitzel with cucumber potato salad are your fix when you are in the mood for something fried!

    Kohlrabi Schnitzel with Cucumber Potato Salad garnished with lemon

    It’s time for a little – Veganuary style – indulgence. While there are a ton of obvious choices for your base when it comes to making vegan schnitzel, such as seitan, tofu and mushrooms, I’d like to showcase a rather atypical one. This idea ironically stems from the least vegan person I know – my grandma. 

    While posting a recipe for kohlrabi schnitzel in 2022 may come off as a “hippie vegan thing” it actually goes back to the time when people were poor, hungry and had to get creative with their meals to make them as filling as possible. This meant cooking vegetables in a roux to add some calories, incorporating grains such as polenta often, and yes – breading and frying homegrown veg.

    Vegan Kohlrabi Schnitzel 

    My grandma breads her kohlrabi schnitzel with eggs, so I veganized her recipe and used a mixture of flour and plant-based milk. This works just as well and results in a golden-brown crispy exterior that will have you going back for seconds. While she seasoned hers with salt, I also added paprika and black pepper for more flavor.

    Kohlrabi Schnitzel with Cucumber Potato Salad served with ketchup

    Cucumber Potato Salad

    The combination of creamy potatoes and crunchy cucumbers is so so so good! Add some fresh dill on top – or if you don’t like dill, some chives – and you got yourself a tasty (and healthy!) side dish for your vegan schnitzel. 

    While the saying goes “A good potato salad needs time to marinate” – I recommend serving this version with cucumber soon after making it, as the cucumber releases quite a bit of water over time, diluting the dressing. 

    Make Ahead

    As with anything fried, kohlrabi schnitzel should be enjoyed fresh out of the pan, while the breading is still crispy. If you want to prep them, I suggest cooking the kohlrabi slices and then storing them in the fridge until you are ready to bread and fry them. This saves a bit of time and you can also make a larger batch and fry more of them a few days later.

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    Kohlrabi Schnitzel with Cucumber Potato Salad served with ketchup

    Vegan Kohlrabi Schnitzel with Cucumber Potato Salad

    • Prep Time: 40 minutes
    • Cook Time: 6-8 minutes
    • Total Time: 1 hour
    • Yield: about 12 schnitzel (serves 4) 1x


    These crispy fried vegan kohlrabi schnitzel with cucumber potato salad are your fix when you are in the mood for something fried!



    Cucumber Potato Salad

    • 1 kg waxy potatoes (2.2 lbs)
    • 1 small onion
    • 2 tablespoons oil
    • 250 ml vegetable broth (1 cup)
    • 34 tablespoons white wine vinegar
    • 1 pinch of sugar
    • salt and pepper to taste
    • 3/4 English cucumber
    • 5 tablespoons canola oil
    • some dill, finely chopped

    Kohlrabi Schnitzel

    • 2 large kohlrabi
    • 150 g all-purpose flour (1 and ¼ cups)
    • 300 ml plant-based milk (1 and 1/4 cups)
    • 1 teaspoon salt
    • ¼ teaspoon paprika
    • 1/8 teaspoon black pepper
    • frying oil
    • a shallow bowl filled with flour
    • a shallow bowl filled with breadcrumbs


    Cucumber Potato Salad 

    1. Peel the potatoes, fill a large pot with water, add salt and boil the potatoes until tender (depending on their size, about 20-30 minutes). Strain and let them cool a bit while you continue with the dressing. 
    2. Dice the onion and sauté it in a saucepan with 2 tablespoons oil, until translucent. Deglaze with vegetable broth and bring it to a boil. Remove from the heat and add in the white wine vinegar, sugar and salt & pepper. 
    3. Peel the cucumber and slice into thin rounds. Cube the potatoes.
    4. Pour the dressing into a salad bowl, add the vegetables and canola oil and toss. 
    5. Add fresh dill and season with more salt and pepper if necessary. 

    Kohlrabi Schnitzel 

    1.  Peel and cut the kohlrabis into 1 cm thick slices. Boil in salted water for about 5 minutes, until tender.
    2. Combine the water and flour until no clumps remain and stir in the salt, paprika and black pepper.
    3. Heat enough frying oil in a large pan to cover the bottom of it.
    4. First dredge the kohlrabi pieces in the flour, then the water-flour mixture and then into the breadcrumbs. Gently press to seal.
    5.  Fry the kohlrabi slices for about 3-4 minutes on each side, until golden brown.
    6.  Serve immediately with the cucumber potato salad.



    Recipe inspired by Kartoffel-Gurken-Salat

    Keywords: vegan kohlrabi schnitzel, kohlrabi schnitzel, vegan schnitzel


    Disclosure: This post may contain affiliate links, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.

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