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Quick Kohlrabi Salad

July 18, 2014
by Cornelia Emlen

It may feel a bit intimidating if you’ve never cooked or eaten kohlrabi before - much like that first time you ate an artichoke. But kohlrabi’s alien quality is only skin deep and you’ll find that raw or cooked, they add a distinctive flavor to a meal.

A member of the cabbage family, their mild taste is hard to describe: you might say it is part radish and turnip with a hint of apple. Try kohlrabi roasted with a bit of oil and salt and then sprinkled with grated hard cheese, or simply enjoy it raw – thinly sliced and tossed in a salad or grated in a slaw.  It is also wonderful cooked in stews and curries.  The leaves are edible too. Go for it: it’s not nearly as adventurous as you might think!

Here’s a quick recipe to get you started

Serves: 4
All you need is a splash or rice vinegar and this salad is dressed and ready to go. The reds and oranges of the tomatoes combined with the parsley add balance, flavor and color.
Ingredients
  • 2 - 3 kohlrabi, peeled and very thinly sliced
  • seasoned rice wine vinegar, to taste
  • 1 pint cherry tomatoes
  • 1 bunch flat parsley
  • Johnny-jump-up flowers for color (optional)
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
  • seasoned rice vinegar
Instructions
  1. Peel kohlrabi. Slice it thinly. Place in salad bowl.
  2. Wash cherry tomatoes and cut in half. Add to kohlrabi.
  3. Add chopped parsley.
  4. Add a “splooch” of seasoned rice vinegar, to taste. Season with salt or pepper, if desired.