(You will not be subscribed to our email newsletter.). I also traded the tarragon for mint. It’s filled with creative ways to add seeds to both familiar and more exotic recipes. I like to sauté kohlrabi greens in olive oil with garlic and shallot and a splash of sherry. Thanks! I started searching what to do with it and came here to try this interesting slaw, and boy does this hit it out of the park! I never tasted kohlrabi raw, I always use it in soups. You can check out my blog (for beginner environmentalists). Kohlrabi, a vegetable lesser known west of Cologne, means ‘cabbage turnip’ – or ‘turnip cabbage’ of course; from the German … Tender kohlrabi … I’ve been slightly afraid of trying kohlrabi. It’s a knobby, imperfectly round, tennis ball-shaped vegetable with a spout of leaves, which makes it looks like a turnip from Jupiter. Interesting! Do the same with the carrot and combine in a large bowl before adding the chopped onion. Please follow my recipe sharing policy here:https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/. This is a great way to get kids to eat their kohlrabi! kohlrabi is one of my favorites and i’m always looking for more ways to eat it. thanks! Top with shaved aged Gouda cheese. I didn’t add cheese and don’t think it needed it anyway. I absolutely love kohlrabi and where I am from (Germany) it is sold everywehre and easy to get. It’s like that. The name is a fun combination of German/Swiss words for cabbage and turnip, which is perfectly descriptive. Lime zest and cilantro are added to the salad. Just a few simple ingredients come together for a delightfully punchy, vinegary potato salad that's perfect with any barbecue spread. Hi, I'm Sylvia! :). So very finely chop ½ a medium jalapeño, and maybe even add it a little at a time, tasting, to find the perfect heat for you personally. Once its peeled, the rest is very easy. Cook, stirring frequently, until they’re turning lightly golden on the edges, about 5 minutes. I would love to learn more about the different ways they can be used. Please let me know if you try. Tossing a few pieces of apple is a great way to add crisp, sweetness and lightness to every salad, and the Italian salad has mayo in it… I just don’t get it. My entire family of semi picky eaters loved it. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. I cook fresh, vegetarian recipes. Yet, the German coleslaw is also a huge hit on the North American continent, where it was introduced by German immigrants. ( I normally have to peel twice to get thru the thick skin). I used plain raw sunflower seeds, no cheese. Then I added some fresh tarragon, which has the most wonderful lemon-licorice flavor to it, as well as toasted sunflower seeds, lemon and olive oil. It’s amazing! Add kohlrabi, peeled and cut into thin strips; 1 small Fuji apple, unpeeled and thinly sliced; and thinly sliced scallion. My dog, Cookie, catches the crumbs. I’m planning to try your recipe next! I have to say it was great! PNW Chef & 2018 Saveur Blog Awards Finalist! {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Cooking with Seeds: 100 Delicious Recipes for the Foods You Love, Made with Nature’s Most Nutrient-Dense Ingredients, Flaky sea salt (like Maldon) and freshly ground black pepper, to taste. I did make some substitutions based on what I had on hand, but I think that’s what recipes are for, starting points. Rate this recipe We prepared this salad (exactly as described) and ate with Korean short ribs and creamy polenta (two go-to things in our house because they are so delicious) and remarkably the salad stole the show! I didn’t have nor want orange juice, I used extra lime juice. I grow kohlrabi for my husband as I am not particularly fond of it until I tried this recipe. Fabulous! If you made the recipe, please choose a star rating, too. We got kohlrabi in our CSA last week and I had NO idea what to do with it. And kohlrabi greens are edible too! Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. I also added some red cabbage since I had some that needed to be used up and it sounded like it would pair well with the rest of the ingredients. Also I should add kohlrabi is easy and cheap to grow from seeds! Light and refreshing. Left out the cheese as I didn’t have gouda and went dairy free.I didn’t feel it needed the oil, either, so cut out the fat calories. Add the tomatoes, followed by … I love both apple and kohlrabi (have you tried it with honey vinaigrette? Super easy and super delicious! I have never eaten kohlrabi raw and I enjoyed it. Cut the kohlrabi into matchstick sized pieces or shred with a grater, whichever works best for you. I haven’t, but your honey vinaigrette sounds awesome! It’s so delicious! Combine all the ingredients and toss with the dressing. This vegetable proved a bit elusive, but I finally found it at Whole Foods. It is also known as a German turnip. This recipe is a keeper! I love apples in salads, too! The slaw is popular in Germany and neighboring countries such as Austria, Poland, and the Czech Republic. We grow so much damn kohlrabi on our farm (thousands of them!) Kohlrabi comes in green or purple, but the flesh is white either way. I had my first experience with kohlrabi recently whilst making a slaw by Yotam Ottolenghi. ★☆ My absolute favorite way to enjoy kohlrabi is in this Kohlrabi and Leek soup. Now the next time I see it in the store I’ll have to give it a try. Oh, I’m so glad you enjoyed this, Lita! I will use this recipe whenever I get kohlrabi in my CSA box. My oh my, this sounds delightful and I’m sorry I didn’t grow kohlrabi this year in the garden. I appreciate it! Half a jalapeño gives a perfect little kick. Cut off two ends. How do you think this would work with jicama instead of kohlrabi? I’ve included pictures and a description in the post. I made a version of this last night as I was looking for kohlrabi recipes after my husband came home from the farmers market with a kohlrabi the size of my 4 year old’s head. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Thank you for the recipe. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. This kohlrabi salad/slaw makes a great light side salad for warm fall days. Recipe yields 4 side servings or 2 large. For a refreshing summer salad, marinate cooked kohlrabi slices in olive oil and your favorite flavored vinegar; then chill and add fresh herbs. Refreshing and healthy  Kohlrabi Slaw made with kohlrabi, cilantro, lime, jalapeño and a simple citrus vinaigrette. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Also didn’t add the cilantro until about ready to serve. They are fairly common in German speaking countries, and recently have been showing up in masses at our local markets and CSA boxes! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. Email me when Kate or another C+K reader replies directly to my comment. I tried creating this when I returned home from a long hot day, the crisp and tartness of it was just what I needed! The tarragon leaves look so lovely in this salad. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in … I hope your boys come around to them. Using a mandoline, carefully slice the peeled kohlrabi into thin pieces. Is it alright if I share this link to your recipe? Use a pestle and mortar to combine the sesame oil with the garlic and ginger. Made into fritters. I didn’t have tarragon or sesame seeds, but followed the rest of the recipe. Kohlrabi. http://www.rachelphipps.com/2015/01/lunchtime-notes-crunchy-winter-salad.html) in my Autumn salads! I will give this salad a try, to expand my palate. Thank you! This salad can be made ahead and keeps well in the fridge for several days. I also used fresh garden thyme in place of the tarragon and some sharp cheddar from the farmers market. 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