Today’s new food is kohlrabi. A cool veggie with an equally cool name. Say it with me “koal-rab-e”. Kohlrabi is a combination of the German word “kohl”, which means cabbage and “rabi” which means turnip.
This vegetable was introduced to me by a colleague a few years ago. It was her favorite vegetable, now I realize why since she is German and this is a very German veggie. It has become one of my favorites too, and I have been growing some in my garden this year with great success.
Kohlrabi can be found in most major supermarkets but you want to make sure it is firm and not soft to the touch. That means it has been out way too long and won’t be nice and crisp when you cut it up.
Kohlrabi tastes like a broccoli stem or cabbage heart but milder and sweeter and it can be eaten raw or cooked. I have yet to try it cooked, but I am sure it is just as good. I will have to look up some cooked kohlrabi recipes!
You want to remove the outer skin and then cut up the inner portion to eat. It is a wonderful side salad to have with pretty much any meat thrown on a BBQ.
Here is a great quick salad that I have made twice this week which uses Kohlrabi. Now, go on and give it a try!
Kohlrabi, Carrot & Apple Slaw
Serves 4 as a side salad or 2 as a main salad.
2 – 3 med kohlrabi
1-2 medium apples – any kind is good
1/4 cup chopped walnuts – optional
3 tbsp chopped green onion/chives for garnish
1/3 cup plain yogurt
1/4 cup mayonnaise
3 tbsp honey or to taste
rice vinegar to taste and to thin dressing slightly
salt & pepper to taste
Cut the hard skin away from the kohlrabi. Cut the core into slices, then again into match stick size pieces.
Cut up your carrots and apple into match stick size pieces as well.
Put all veggies into a large bowl.
Tip: squeeze on a bit of lemon juice on all the veggies to keep them from browning.
Make the dressing by mixing all ingredients into a bowl and stirring until well incorporated.
Pour dressing over veggie mixture and toss to coat.
If using nuts add and toss just before serving.
Plate and top with chopped green onions/chives.
You can serve immediately or put in fridge for up to 1 hour prior.