I get questions about kohlrabi all the time. What is it? What does it look like? What does it taste like? What do I do with it?
This lovely veggie looks a bit extraterrestrial- it has a green or purple bulb with long stems shooting out from it with wilty leaves at the very top. Once you see it, you’ll never forget it. I could say the same about the taste!
I have a soft spot for strange veggies. Kohlrabi, though, doesn’t taste strange at all. Some people say it’s what would happen if a cabbage reproduced with a turnip- it’s kind of sweet but very starchy. They’re great for fritters and delectable in stir fries. An easy way to give it a try is to use it in a slaw.
Kohlrabi Slaw with Peanut Dressing
- 1 medium kohlrabi, outer layers peeled, shredded or julienned
- 3 medium carrots, shredded or julienned
- 2 scallions, thinly sliced
- 1 tsp honey or agave
- 2 tsp rice vinegar
- 2 tbsp tamari or liquid aminos
- 1 1/2 tsp sesame oil
- 2-4 tbsp peanut butter
- 1/2 tsp hot sauce
- 1 tbsp fresh ginger, grated (1/4 tsp dried)
- 2 tbsp olive oil
- Prepare your dressing by whisking together the honey, rice vinegar, tamari, sesame oil, peanut butter, hot sauce and ginger until well combined.
- Slowly whisk in the olive oil until completely combined. Taste and add more peanut butter, tamari or oil as needed. If you’re looking for a real peanut butter flavor, add 1/2 tbsp more and 1/2 tsp sesame oil.
- Toss with the kohlrabi, carrots and scallions. Serve cold. Enjoy!
Note: It’s important that the outer layers of the kohlrabi are completely peeled away. You can tell if you did it right by looking at it closely. If it looks like fibers, keep peeling. It should be smooth like a turnip.