Oh kohlrabi! That crisp, slightly sweet, deliciously versatile, alien-looking vegetable. Though it’s odd to look at, with its knobby bulb and leafy stems shooting skyward, it’s a gem to add to your dinner table. Whether eating it raw, cooked, diced into salads, added to soups, roasted, steamed, or mashed, kohlrabi adds wonderful flavour and texture. Here in this recipe we keep it the star, with a simple dressing, to enjoy all the natural crunch and sweetness of this tasty veggie in the raw.
How to prepare a kohlrabi:
- strip away the leaves + stems (the round bulb is the delicious part)
- peel away the tough outer skin using a vegetable peeler + cut out the circular bottom core.
After that you are all set to slice, dice, grate, or shave (as in this recipe) it for use! Store in sealed container in the refrigerator until use.
Thank you Erin Walker (from A Little Salt blog) for creating this recipe for us. It is becoming a fast favourite down here on the farm, and I hope you all enjoy it too!