Kohlrabi tastes a lot like broccoli with a crisp texture like a turnip. I dare say its mild and almost sweet.
Kohlrabi is not a vegetable that I would have given even a glance at in the produce section or a farmer’s market. I would not even know what the heck do with it, if I did.
My dirt to table experiences have increased since recently discovering the pleasures and the agonies of organic gardening. Since I prefer to experience the pleasures from gardening, which simply equates to PLANT what Will Grow! By Golly kohlrabi grows without any Effort in the North Florida Fall garden, which means my garden has a plentiful supply of kohlrabi.
So let’s discover kohlrabi together. I promise this won’t be the last kohlrabi recipe as the garden is eagerly providing me with an abundant supply.
This cold kohlrabi salad looks like a cole slaw but it has a crisper texture with Asian flavors of sesame oil, ginger and soy sauce.
Kohlrabi and Carrot Salad
Serves approximately 4
Recipe from Messy Vegetarian Cook
2 kohl rabi
2 small carrots
1/2 large onion, diced
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1-2 cloves garlic, minced
3 tablespoons white wine or cider vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Cut the kohlrabi into matchsticks sized pieces or shred with a grater (note: I used my grater attachment on my food processor). Do the same with the carrot and combine in a large bowl before adding the chopped onion.
If possible, use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you achieve a nice even paste, add the sugar and other liquid ingredients. This method is optional (Note:you can simply crush, mince and mince), but it is worthwhile as it really mixes the flavors well.
Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.
Serve immediately or cover and refrigerate until needed.