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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.
  • 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
  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.