If you ask at market how to cook kohlrabi, you’re likely to hear one of us say, “Don’t cook it; eat it raw.” Many of us that work at the market stand love to cut kohlrabi into chips or sticks to dip in hummus. But, you can cook it, too.
Kohlrabi is really very versatile and I’m a little surprised it isn’t more popular. It’s a cousin to broccoli, cabbage and kale, and will store for weeks in the fridge — longer if given just the right conditions.
Here’s a round up of a few kohlrabi recipes whether you’d like to cook or not.
Kohlrabi Slaw (Serves 4 to 6)
- 2 medium kohlrabi, peeled, shredded
- 2 small carrots, shredded
- 1 tablespoon shredded onion
- 1/3 cup white vinegar
- 1/3 cup granulated sugar
- 4 tablespoons extra virgin olive oil or Canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon celery seeds
- 1/8 teaspoon freshly ground pepper
Combine the shredded kohlrabi with the shredded carrots and onion in a bowl. Combine the remaining ingredients and blend well. Pour over the shredded vegetables and toss to coat well. Cover and refrigerate for at least 2 hours.
And a few more options:
- If you want to get a little fancier with your slaw, give this a try: Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa
- If you’d like to cook your kohlrabi, this simple saute it probably the easiest way to go
- Or saute with some kale, using this recipe
- You can also roast your kohlrabi, mix with root veggies, or follow this recipe with parmesan.
If you have a favorite kohlrabi recipe, please feel free to share it here in the comments, or with one of us at the market.