Kohlrabi is one of those potentially intimidating vegetables that you may see at your local Farmer’s Market, in your CSA (community supported agriculture) bag, or possibly in your nearest health food store. Of course, you can also grow this nutrient dense beauty in your home garden. And, fear not – kohlrabi is simple to use and has a taste and texture that’s easy to incorporate into many dishes.
Kohlrabi is a cruciferous vegetable in which both the stem bulb and the leaves can be eaten. The bulb can be eaten raw or cooked and the leaves can be used as you would kale or collards. It’s taste and texture is similar to tender broccoli stems. Some people compare the texture to that of a radish and the sweetness to that of jicama. I agree!!
- 2 medium kohlrabi bulbs, peeled
- 1 apple, cored and peeled
- 2 medium carrots, peeled
- 2 tbsp. olive oil
- Zest and juice from 1 lemon
- ⅓ cup raisins
- 2 tbsp. chopped fresh cilantro
- 1 tsp. sea salt
- ½ tsp. ground pepper
- Using a box grater, or a food processor fitted with a shredding blade, shred the kohlrabi, apple and carrot. Then place ingredients in a large bowl.
- In a medium bowl, combine olive oil, lemon zest and juice, raisins, cilantro, salt and pepper.
- Gently toss with the kohlrabi, apple and carrot shreds until evenly mixed.
- Enjoy as a sweet, refreshing side.