Kohlrabi is a member of the cruciferous veggie family (like cabbage, broccoli, kale, and bok choy), and is known for its’ anticancer and detoxifying properties.
It is sweeter and milder than cabbage, and can be eaten raw or cooked.
Look for bulbs that are about 2″-3″ in diameter.
Trim and reserve the leaves for another time to sauté with garlic and olive oil, or add to soups or salads.
For slaw recipes, use the bulb portion only.
Peel the bulb to prepare, and discard the skin.
Substitute the kohlrabi bulb for cabbage in your favorite slaw recipe, or try this recipe below. It is low in calories, high in fiber, has no fat, and can be made a day ahead, so is perfect for entertaining.
Kohlrabi and Carrot Slaw with Orange Zest
Serves 8
3 kohlrabi bulbs, stems trimmed, and peeled
2 large carrots, washed and trimmed
2 scallions, thinly sliced
1/2 tsp sea salt
Zest of 1 orange
1/4 cup orange vinegar*
-Run kohlrabi and carrots through shredder blade of food processor, and place in medium bowl
-Add remaining ingredients, toss to combine, and serve
*I like Trader Joe’s Orange Muscat Champagne Vinegar
