Back in May I was walking around the Penn Quarter Farmers Market, and spotted kohlrabi!
I took a quick picture and sent it to my mom. I remember eating this during my childhood, but could not remember how my mom prepared it. Sam had never heard of it- so it was fun introducing a new vegetable to him!
What’s a kohlrabi?
Kohlrabi is part of the cabbage family. It is not a root vegetable, rather it grows just above the ground. The peak season is spring and early summer, but it can be found year-round. Small and young kohlrabi are the best. The bigger ones have a woody, fibrous outer layer that is inedible. Kohlrabi is very nutritious- low in calories, high in fiber and potassium.
What to do with it when you come home?
1. Remove the steps, cutting or pulling them off from the base. The leaves can be eaten, added into salads just like lettuce. Although once the leaves have turned colors (light brown, yellow) the kohlrabi is not fresh.
2. Cut off the bottom base (opposite from where the stems were).
3. Peel off the outer layer- especially if it’s a larger/older kohlrabi.
4. Slice, dice or shred the inside. Add it to your fresh veggie plate with dips or toss into a salad.
We added our shredded kohlrabi to a salad, which was perfect on a hot day!
Crunchy Kohlrabi Salad
A Fifth Floor Kitchen Original
1-2 kohlrabi, peeled & shredded
1/2 red cabbage, chopped
5 radishes, chopped
1/2 tbsp olive oil
juice of 1 lemon
Toss all of the ingredients together to make a crunch side salad.