When you go to the farmers market in the fall, you will probably find these green, white or purple kohlrabies. Kohlrabi is very versatile and can be used in many recipes or just washed, peeled and eaten raw.
Kohlrabi makes a great addition to fresh garden salads or made into a slaw; you can also add it to soups and stews. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts and collard greens. So why not try some kohlrabi the next time you visit a local farmers market?
Serving Size: 1/2 - 3/4 cup
2-3 kohlrabi, peeled
1 medium carrot, peeled
1 small apple
1 Tablespoon vinegar
2 Tablespoons oil
2 Tablespoons parsley, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
- Wash and peel kohlrabi and carrot. Wash radishes and apple.
- Shred kohlrabi, carrot, radishes and apple using a hand grater or food processor.
- Drizzle in the vinegar and oil.
- Sprinkle in the parsley, sugar, salt and pepper. Toss to coat.
- Chill for at least 30 minutes before serving.
Recipe created by Caitlin Porter, Intern for the Nutrition Connections Program
We recommend you check out more recipes using kohlrabi from our friends at Just Say Yes to Fruits and Vegetables. They have recipes for different in-season fruits and vegetables, so you can enjoy fruits and vegetables throughout the year.