At this time of year, you often see kohlrabi around the farmer’s market and you probably wondered what those odd looking vegetables are! I always get them in my farm share box this time of year, and until recently, had to admit I would dread it as I had no idea how to cook them! Kohlrabi is a hardy vegetable, a member of the cabbage family, that tastes sort of like cabbage crossed with broccoli.
Why should you try it? Well, because like the other cruciferous veggie broccoli, it’s loaded with nutrients, antioxidants and fiber. Kohlrabi has nutrients that help with digestive issues, anemia (high iron content) and osteoporosis (high in calcium, too), vision, high blood pressure and weight loss (improves metabolism).
To prepare kohlrabi, you first need to peel off the tough outer layer. You can use a vegetable peeler, but I usually just trim it off with a sharp knife. You can then eat kohlrabi raw or cooked. You can use the leaves too, they have a taste and texture similar to kale. My favorite way to eat kohlrabi is raw in a slaw or salad. This slaw recipe is my absolute favorite and makes an excellent side dish.
Vegan, Oil-free, Gluten-free
2 Kohlrabi, julienned
1 small beet (or 1/2 large beet), julienned
1 small head of broccoli, cut into small florets
1 apple, thinly sliced
2 carrots, julienned or shredded
4 radishes, thinly sliced
1/4 cup tahini
1 tsp maple syrup
1 TBSP apple cider vinegar
Juice from 1 lemon
Sea salt to taste
Julienne or shred all of your veggies. A mandolin or food processor with a shredder attachment blade works great for this.
In a bowl, whisk the tahini, maple syrup, apple cider vinegar, lemon juice and sea salt to taste. Mix into your veggies.