A visit to the Farmer’s Market last Sunday had me chatting with some organic hippies who were selling their beautiful vegetables. They sold me on Swiss Chard and a large bunch of beets, and then I inquired about the purple vegetable that was prominently on display for $1.00.
“That’s Kolrabi,” they explained.
“What the heck would I do with it?” I asked.
They told me that it would be best to experiment with it… put it in soups, eat it raw, put it in salads, etc. For a buck, I was willing to do that. So I carted home the kohlrabi along with my other veggie loot.
I have to say that I don’t believe I’ve ever seen kohlrabi… or if I have, I’ve never paid it much attention. I explored on the internet… most reviews of kohlrabi critiqued it as a bitter, not-so-flavorful veggie. The texture of kohlrabi is very similar to jicama, and some people eat it in a similar fashion- raw with a squirt of lime and a sprinkle of salt. Wanting to try something a little different, I knew I’d have to find a recipe that would counteract the bitter flavor and perhaps highlight the texture of the vegetable rather than the flavor. I chose: Kohlrabi and Apple Salad with Creamy Mustard Dressing.
In this recipe, the kohlrabi is left raw. It’s shredded along with apple- the sweet ingredient to balance the bitter taste.
The shredded apple/kohlrabi is then tossed with a creamy dressing made from whipping cream, lemon, sugar, whole grain mustard & Italian parsley.
I chose to dress my salad lightly since I’m eating healthy, but I definitely can see how wonderful it would be if dressed as creamy as coleslaw. This first experience with kohlrabi was a good one. I loved the crunch, and pairing it with the apple was perfect- no bitter flavor at all. The dressing… yes, it was made with decadent whipping cream, which likely made it more appealing. I might suggest trying to sub lowfat plain Greek yogurt to see how that works.
So the next time you find yourself saddled with a kohlrabi, try it in a salad!
This recipe can be found HERE.