This is one of those vegetables you may have seen at the Farmer’s Market or in your CSA (Community Supported Agriculture) box, and wondered what to do with it.
Kohlrabi is a member of the cabbage family that will grow almost everywhere. Its strange name comes from the German words for “cabbage” and “turnip,” which is appropriate, since kohlrabi taste a bit like a combination of the two.
Kohlrabi comes in green or purple varieties, and can be eaten either raw or cooked. It is high in vitamin C and dietary fiber, which will support your immune system & digestive tract.
I recently had it cooked from my local Co-op. It tasted a bit like okra & collards. I see it as a great vegetable to incorporate raw when you are feeling water retention, bloating, or when you ate too much at a football party:)
Kohrabi Side Dish
- 3 tblspoon EVOO Olive Oil
- 3 tblspoon Cider Vinegar
- 1 large Garlic Clove
- 1 teaspoon Cumin Seeds (whole)
- 1 Large Lemon- Juice only
- Ground Black Pepper to taste
- 1 large Kohlrabi or two smaller ones
- 10-12 Radishes
- 4 Carrots
- Handful of seed mix –pumpkin & sunflower seeds are a great choice.
- Mix all of the ingredients for the dressing in a large bowl and put to one side.
- Peel the Kohlrabi, then thinly slice it using a sharp knife. Place the slices of Kohlrabi into the bowl of dressing and mix so it is all coated.
- Wash and peel the carrots and radishes, then thinly slice them, add Kohlrabi and leave this in the bowl for around 30 mins. Then add a sprinkle of seeds to garnish.
- Finally drizzle the dressing from the bowl over the platter and then serve.