Kohlrabi slaw is a great salad for winter or early spring. Using 2 colors of kohlrabi, carrots, and an apple, cut matchstick style, this colorful crunchy salad is just the right mix of green and sweet. For a little extra bite I add some radishes, not shown in this image.
- 4 purple kohlrabi
- 4 green kohlrabi
- 2 large carrots
- 2 large apples red variety for color
- 10 radishes (optional)
- dressing of your choice
- 1 tbsp lemon juice (to prevent apples from discoloring)
Trim off kohlrabi leaves and set aside. Cut kohlrabi, radishes and carrots matchstick style and place in large salad bowl.
Remove apple core and cut apples matchstick style and mix together with lemon juice before adding to salad bowl.
Dice kohlrabi leaves and add to salad bowl.
Mix salad well after adding your favorite salad dressing.
I like to serve this dressing with a homemade vinaigrette, but I think that it would be equally tasty with a sour cream or mayonnaise-based dressing. In fact, it tastes pretty good with just a little salt and lemon juice!
If you have never had kohlrabi before, the flavor and texture of this enlarged stem is similar to broccoli stems. Other people describe it as tasting like a mild radish, or like a turnip. You can eat the whole plant, stem, stalks and leaves. The leaves taste a little like cabbage and a little like kale. Green kohlrabi is the most commonly available, but lately I have seen the purple at the store too. Hooray for some grocery store variety! Sadly, I have not seen this vegetable at all at my local farmers market. This year I may venture to a farm market in a larger city just a bit farther away to see what is being sold there.
I was introduced to kohlrabi from the first csa that we joined several years back. At the time, we cut it up into sticks and added it to a veggie tray with carrots and cucumbers. We served it with a sour cream and dill dip. Then, a few years later, the food pantry where we volunteered received a large donation of kohlrabi. Nobody seemed to want it because nobody knew what to do with it. The recipe that we were handing out then was for kohlrabi au gratin. Sliced thin, baked with ham, and covered in cheesy sauce, I haven’t had this, but it sounds amazing. Doing a quick recipe search, now I see that there are a lot of creative and yummy looking recipes for kohlrabi that I want to try. Kohlrabi “German potato salad” sounds really good. Hopefully I will get the chance to experiment this summer.
Salad or savory, kohlrabi can be a great way to eat a little more diverse by swapping this veggie in place of cabbage or potatoes. Tell us what you think of kohlrabi slaw, or your favorite kohlrabi swap.