Have you ever seen this knobby, sort-of-odd, looking vegetable? It’s not the most common around these parts. I didn’t grow up eating it and, as a matter of fact, the first time I tried it was fairly recently.
I have yet to meet a vegetable I don’t like. True story. So I am coming to the table a little bit biased, but I can’t think of a reason for you not to like kohlrabi.
It’s super crunchy, which if you are anything like me, crunchy is king.
It has a mild flavor, somewhere between jicama and a radish.
Kohlrabi works really well; raw in salads, roasted with a little olive oil, salt, and pepper, or even steamed and then tossed with butter, salt and pepper. I’ve also grated it fine and used it instead of potatoes in a potato pancake recipe (that recipe is in my blog archives… maybe one of these days I’ll hit publish!)
I’ve had several requests this summer for an easy kohlrabi recipe because so many people are getting this strange veggie in their CSA and they have no clue what to do with it.
So here is your simple tutorial:
If your kohlrabi has greens attached, save those greens! They are similar to beet greens or turnip greens. You can wash them, chop them up, and saute just as you would spinach.
Then take that bulb, cut off the odd edges, and peel it.
Once it’s peeled you can do anything with it. Dice it up however you wish, or grate it and throw it on top of your salads for the week. Or if you are making this recipe… proceed:
You will want to slice the kohlrabi into 1/4 inch rounds, stack the rounds, and then slice into matchsticks
Once you’ve done that, simply chop up some parsley, whip up your dressing, toss, and you are good to go!
Pretty easy right?
So if you happen to stumble upon a kohlrabi in your market travels, throw it into your cart and give it a try.
I think there is nothing more awesome than trying a new vegetable. Thing is you can only try it for the first time – one time and oh, that moment! It’s just so special.
Have you tried a new vegetable recently? Comment below and tell me all about it!
Kohlrabi Salad with Lime Yogurt DressingPrint
- 2 cups of kohlrabi
- 1/2 cup of fresh parsley chopped
- 2 tablespoons of plain yogurt
- 1 tablespoon of extra virgin olive oil
- 1/4 teaspoon of honey
- 1 tablespoon of fresh lime juice
- 1/8 teaspoon of cumin ground
- a pinch of coriander ground
- sea salt and black pepper
- Peel and slice kohlrabi into matchsticks
- In a medium sized bowl whisk together all dressing ingredients.
- Add kohlrabi and chopped fresh parsley to bowl, toss together.
- Serve immediately.
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