Tag: Kohlrabi

Grated Root and Apple Salad

Grated Root and Apple Salad
Great with Kohlrabi or Salad Turnips!

1 cup grated raw turnips or kohlrabi
1 cup peeled and grated tart green apples
1/2 cup chopped fresh parsley
(or herb of your choice!)
Juice of 1 large lemon
1 Tbsp olive oil
salt and freshly ground black pepper

Combine everything, toss, cover, and chill!
Recipe from Sundays at Moosewood Restaurant 

Kohlrabi ‘n’ Carrot Slaw

Kohlrabi ‘n’ Carrot Slaw

~ from Farmer John’s Cookbook~ Angelic Organics

Serves 2 -3

 ½ lb             kohlrabi (about 2-3 medium bulbs) peeled, grated

1 med            carrot, grated

½ cup            red bell pepper, diced

¼ cup            red onion, chopped

1 Tsp.            chopped fresh thyme

1 med            garlic clove, minced

¼ cup            sour cream

5 Tbls.            extra virgin olive oil

2 cups            wine vinegar

¾ tsp.            chili powder

¼ tsp.            salt & 1/8 tsp black pepper

Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.

   Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

   Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.

Summer Cole Slaw with Kohlrabi

Summer Cole Slaw with Kohlrabi

Serves 2 to 3

* 2 to 3 cups shredded cabbage                             * 4 tbsp apple cider vinegar

* 1 to 2 Kohlrabi peeled and shredded                 * 1 tbsp honey

* 1/3 cup mayonnaise                                                   * 2 tbsp minced cilantro or dill

* ½ tsp salt to taste and fresh ground pepper


  1. Toss the cabbage and kohlrabi in a large bowl
  2. Mix the mayonnaise, vinegar, honey and herbs in a small bowl. Pour the dressing over the cabbage; toss to combine. Stir in the salt and pepper to taste. Chill until ready to serve.

Kohlrabi Pancakes

Kohlrabi Pancakes:

2 to 3 kohlrabi, peeled

1 small onion, very finely chopped or grated on the large holes of a box grater

1 small green chili, ribs and seeds removed, finely chopped    or 1⁄4 teaspoon dried red pepper flakes (optional)

1 egg, lightly beaten

1⁄4 cup (or more) all-purpose flour

1⁄2 teaspoon ground coriander

1 tablespoon butter

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper


1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.

2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).

3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.

4. Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.
Note: The original recipe includes 1⁄2 teaspoon of ground ginger, which you might like to try in place of the coriander. Chopped cilantro or parsley would also be a nice addition.

Makes 4 generously sized pancakes.

Simple Sauteed Kohlrabi

Simple Sauteed Kohlrabi

Farmer John’s Cookbook ~Angelic Organics     Serves 2 to 4

 Quick, simple, and satisflying, this recipe celebrates the greatness of kohlrabi. Serve as is, as a salad on a bed of greens, or as a side to grilled or roasted meats.

2 medium Kohlrabi bulbs, grated

1 tsp salt

¼ cup butter or light oil

½ onion or scallion diced

1 clove garlic or 2 garlic scapes minced

1 tbsp dried thyme or sage


1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.

2. Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.

3. Stir in the kohlrabi. Reduce the heat to low, cover and cook for 10 minutes.

4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes stir in herbs and remove from heat. Let stand for a couple of minutes to let the flavors develop.

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