I treat kohlrabi in a similar way to fennel: prepare it fresh and raw, mostly grated or sliced into salad, to enjoy its subtle sweetness and crunchy texture.
I love the taste of kohlrabi and find its imperfect, knobbly shape with slightly alien-like stems pretty cute. If you haven’t tasted one, it has the tang of a radish with the soft earthiness of turnip.
According to my google search, the word kohlrabi is German for ‘cabbage turnip’ and there’s a green and purple variety. I usually pick up the green ones from my local international supermarket, and once sliced or grated kohlrabi looks gorgeously clean and bright.
Because kohlrabi has quite a delicate flavour, other ingredients can easily overpower it, which is why I like it raw. Although a friend recently roasted it (in slices) and it was equally delicious. Roasting seems to bring out its earthy sweetness and it almost caramelises as it softens.
What I did with my kohlrabi
Making salad with kohlrabi is my go-to. As mentioned, it’s the best way to enjoy its freshness, lightness and subtle sweetness.
The salad dish I made this time was a simple slaw that had four easy ingredients.
I combined them with a simple dressing and seasoning and used a vegan mayo from Hunter & Gather to bring it all together. This is made with avocado oil and tastes just like egg-mayo (if not better) so give it a go.
- 2 kohlrabi, peeled and grated
- 1 carrot, grated
- 3 inch chunk of cucumber, sliced into sticks
- 2 tbsp Mayocado egg-free avocado mayo
- 1 tbsp rice vinegar
- salt / pepper seasoning
I peeled and grated the kohlrabi, peeled and grated the carrot, sliced the cucumber into strips and mixed.
I then added the vegan mayo, rice vinegar, seasoning and mixed again.
It was enough to eat across two days (keeping it in the fridge) and I served it as a side salad and salad for a wrap.
Do you love kohlrabi as much as I do? Let me know and share any other ideas for cooking, preparing or eating it. Enjoy!