How many times have you walked right past these alien-like globes in the fruit & veg department? Iâm not sure why kohlrabi isnât more popular. Itâs got a pretty neutral flavour, similar to the inner part of a broccoli stem. Itâs nice and crunchy, and you can do so many things with it. One of the simplest and most delicious ways, is in my recipe for Kohlrabi and Apple Salad with Fresh Dill. Keep reading to learn all about how to use kohlrabi in this recipe and more.
Once you know how to use kohlrabi, I think you’ll be adding it to your cart a lot more often!
Not the trendiest of the bunch
Kohlrabi, also known as the German Turnip, is a member of the brassica family. Other brassicas include cauliflower, broccoli, cabbage, turnip, and kale.
And while each of these vegetables have had their moment in the viral limelight, (kale smoothies anyone?) kohlrabi has yet to have basked in the evangelized food-trend glory of its cousins. In many parts of the world, kohlrabi is still pretty elusive in grocery stores. They are, however, a common find in farmers markets. Farmers love them because theyâre easy to grow, theyâre delicious, and they look cool.
Buying kohlrabi: What to look for
When shopping for kohlrabi, look for one that still has the leaves attached. Even if there are no leaves attached, you can see where the leaves once were. Make sure those spots arenât dry and shrivelled. When you cut into a good kohlrabi, it should be pale green, juicy, and crunchy.
If you see a kohlrabi bulb with leaves, that’s a bonus! Kohlrabi leaves can be used like any other leafy green vegetable such as kale or spinach.
How to prepare kohlrabi for recipes
Regardless of how you are going to use your kohlrabi, you will need top peel it first. Here’s how:
How to peel kohlrabi
- Slice off the top and bottom of the kohlrabi so it sits flat on your cutting board.
- Use a knife to cut away the thick skin by following the curve of the kohlrabi. A vegetable peeler won’t cut it here because the skin is so thick.
- Discard the skin as it is pretty tough!
How to use kohlrabi – Raw or Cooked
In my humble opinion, kohlrabi is more versatile than almost any other veggie. You can eat it raw, or cooked, it has no annoying seeds in the middle (sorry acorn squash, you know I love ya), and it is nice and big and can be easily cut into cubes, sticks, shreds, slices, or even cute little heart shapes if thatâs what youâre into! Here are a few ideas to get you started:
- Cut it into cubes and roast alongside potatoes and other hearty vegetables for a roasted veggie side dish.
- Cut it into matchsticks and add to a stir-fry.
- Slice it into steaks, rub each steak with oil, salt, and pepper, and grill alongside other grilled vegetables.
- Steam it until soft, then create a mash/puree to serve alongside meat or fish.
- Make the most refreshing salad (keep scrolling for the recipe!)
You can even use kohlrabi to make some delicious oven fries (pictured below) by peeling and cutting the kohlrabi into 1cm sticks, tossing them in olive oil, salt, and pepper, and roasting them in an oven preheated to 450 degrees for about 20-30 minutes. Delicious! (Even more delicious when topped with feta cheese!)
How to store kohlrabi to keep it fresh
Kohlrabi should be stored in the refrigerator. Remove the leaves if youâre not using them right away and store them separately. The bulb can stay fresh for up to two weeks when wrapped in a plastic bag or kept in the crisper drawer.
How to make my go-to kohlrabi recipe: Kohlrabi and Apple Salad with Fresh Dill
Ingredients
- 1Â kohlrabi bulb
- 2 granny smith apples
- A handful of fresh dill
- 100 grams thick yogurt (Greek works best)
- The juice of one lemon
- A pinch of salt
- A clove of garlic (optional)
- Ground black pepper (optional, but recommended!)
Instructions
- Shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
- Slice the apples using the same method for consistency.
- Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.
This Kohlrabi and Apple Salad is basically a coleslaw, and it is a perfect spring picnic option. Itâs also great with a piece of fish or chicken for dinner. Let me know if you make it! I’d love to hear how it goes. Enjoy!
Recipes to try next
- Quick Veggie Slaw With Miso Sesame Dressing
- Grilled Zucchini Salad with Chickpeas
- 5-ish Ingredient Celery Root Soup
Kohlrabi and Apple Salad with Fresh Dill
Ingredients
- 1 kohlrabi
- 2 granny smith apples
- 1 handful fresh dill
- 100 grams thick yogurt
- 1 lemon (juice)
- 1 pinch salt
- 1 clove garlic (optional)
- Ground black pepper (optional)
Instructions
- Shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. See recipe notes for more info.
- Use the same technique to slice the apples. for consistency.
- Make a quick dressing by combining the yogurt, salt, and lemon juice in a small bowl, then tossing the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.
Thank you for these two unique recipe. All of them looks very nice. Can I ask, what is the garnish on the top of the fries?
Feta cheese!