Kohlrabi

Kohlrabi Slaw

Kholrabi Slaw.jpg

Makes 4 servings. 

I have recently discovered this vegetable, and I’m making it quite often. Like cabbage, kohlrabi is delicious eaten raw. The flavor is sweet, mild with a crisp and juicy texture. The salad does not lose its crunchiness; it actually improves with time.

INGREDIENTS:

  • 1 pound green kohlrabi (3 small)

  • 1 small greening apple

  • 1 medium carrot

  • ¾ loosely packed flat leaf parsley, coarsely chopped

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lime juice, approx

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eights to fit into the feeding tube of a food processor fitted with the medium grating attachment, and grate. 

  2. Peel the apple, cut into quarters, core and grate.

  3. Peel the carrot and grate. 

  4. Place the kohlrabi, apple and carrot in a large bowl. Add the parsley, toss well and season with lime juice, salt and pepper.

  5. I suggest that you check the seasoning before serving.

 Note:

Sometimes the kohlrabi can be watery. If that happens drain it in a colander before combining with the other ingredients.

 
 

Kohlrabi Salad

Kohlrabi Salad.jpg

Makes 4 servings.

Kohlrabi is part of the cabbage family. It is nutrient dense with a nutty taste and a delicious crunch. The jalapeno in this salad gives it a little bite. 

The salad actually improves with time.

I tend to prefer the green variety of kohlrabi, which I find milder than the purple, but the taste of both is similar.

INGREDIENTS:

  • 1½ pounds green kohlrabi (2 medium)

  • 1 small jalapeno pepper, seeded, finely chopped (See Note)

  • 3 scallions including the green part, cut into thin slices

  • ½ cup tightly packed cilantro leaves

CITRUS HONEY VINAIGRETTE DRESSING:

  • 2 tablespoons extra virgin-olive oil

  • 2 tablespoons orange juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 1 teaspoon Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Peel the kohlrabi deeply, making sure it is trimmed well at the root. Cut into eighths to fit into the feeding tube of a food processor fitted with the medium grating attachment.

  2. Place the kohlrabi into a medium bowl and add jalapeno, scallions and cilantro.

  3. Whisk the dressing and toss with the kohlrabi. Season to taste.

NOTE:

When seeding jalapeno peppers, I advise wearing thin gloves to avoid irritating your skin or your eyes.

I suggest that you recheck the seasonings before serving.