Let’s Cook Kohlrabi.

Cooking with Kohlrabi.

Kohlrabi is a crunchy, nutrient-dense vegetable belonging to the cabbage family, closely related to broccoli, kale, and cauliflower. Despite its turnip-like appearance, it tastes like a slightly sweet, mild cross between a broccoli stem and an apple. They are delicious raw in salads or coleslaw, added to vegetable soups, boiled, mashed, or roasted.

Flavour pairings:

  • Lemon/lime

  • Mustard

  • Vinegar

  • Avocado

  • Feta

  • Dill, parsley, coriander, basil

  • Garlic, spring onions, onions

Kohlrabi Coleslaw

Ingredients

  • 2 Kohlrabi

  • 1 bunch of red radishes

  • 1 red onion or a bunch of spring onions, finely shredded

  • 1 cos lettuce ot other lettuce

  • 1 apple

  • maynonnaise

  • 50 gr grated horseradish

  • 1 tsp apple vinegar

  • ½ tsp dijon mustard

  • black pepper

Preparation

  • Using a mandolin, slice the kohlrabi thinly, then cut into strips. Tip into a bowl and toss through the lettuce, spring onions/onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.

  • Mix the mayonnaise, horseradish, vinegar, mustard, and black pepper. Tip the vegetables into a bowl. Add the radishes and apples, and toss everything together.