PDF The other day I went to the produce stand and while I was perusing the offerings, I came across a weird looking green tomato/tomatillo looking thing with vines coming out of it. I asked about it and was told it was kohlrabi. I’d heard that word before but had no idea what it was and since I must. know. everything. I bought one.
I came home and looked it up and found out that it’s in the Brassica genus as well as Broccoli, Cabbage and Brussels Sprouts. But don’t take my word for it, you can see for yourself here and while you’re there, look at the picture, because I forgot to take one before I cut it open.
I knew I wanted to try it raw, because most of the sites I visited said that kohlrabi was similar to radish or jicama. I thought a kohlrabi apple slaw might be nice, but really I was just guessing, because I had only purchased one and I didn’t want to cut it open to taste it if I was going to make a side dish for three people.
Here’s what I did:
1 kohlrabi bulb *update* I made this again and I used large kohlrabi bulbs – It wasn’t nearly as good as the small. Try to get kohlrabi about the size of a plum, or else cut it very thin and use 1 kohlrabi/2 apple ratio.
1 granny smith apple
1 pink lady apple
1 lemon
1 c. greek yogurt
1 big squeeze of honey
1/2 teaspoon salt
1/2 teaspoon pepper
trim and peel the kohlrabi (use a paring knife) and the apples and cut them into matchsticks. You could really use any kind of apple, but I thought that the sweet and tart mixtures would be nice. Squeeze the juice of half the lemon on top to slow down the oxidation, cover and set aside.
In a medium sized bowl combine the yogurt, honey, the juice of the other half lemon, salt and pepper and whisk with a fork to combine.
Toss the apple/kohlrabi mixture into the dressing, toss gently to coat and taste. Adjust your salt and pepper (I put quite a bit more pepper in to balance the sweet and tart) and then transfer back to a container with a tight fitting lid. Refrigerate for at least 15 minutes, but don’t make this too far ahead as I think it will get soggy or brown or both.
Really refreshing little salad, that took ten minutes to make. The tart yogurt and the sweet honey and the tart apple with the sweet apple and the crunch of all of them, added to the radish like taste of the kohlrabi was really terrific. Next time though, I think I won’t use as much of the dressing and maybe even more pepper. The kids and I devoured this as an afternoon snack and I will be making it again this week!
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