Kohlrabi

Pick it!

• Kohlrabi should be firm and heavy for their size, with no bruises or cracks.
• The bulb can be stored in the refrigerator for up to 10 days, and the leaves can be wrapped in paper towels in a plastic bag for up to 3 days.
• It is part of the cabbage family, also called cabbage turnip or German turnip.

Try it!

• Kohlrabi tastes like a mix between cucumber and broccoli.
• Though kohlrabi isn’t actually a root vegetable, (the vegetable is actually the stem). It can be diced in soups, or roasted in the oven.
• The bulb can also be eaten raw, sliced for dipping trays, or grated into a salad or slaw.
• Whole bulbs can also be stuffed with meat and vegetables, topped with cheese, and baked.
• Kohlrabi leaves can also be used like collard greens or kale.

Ingredients

• 3-4 medium kohlrabi, greens removed, peeled
• 2 medium carrots
• Salt and pepper to taste
• 2 T olive oil
• ¼ c apple cider vinegar
• 1 ½ T mustard
• 1 t brown sugar

Directions

1. Using a grater or food processor, coarsely shred the kohlrabi and carrots.
2. Toss vegetables together in a bowl with a pinch of salt and pepper to taste.
3. In a separate bowl, whisk together the olive oil, vinegar, mustard and brown sugar.
4. Pour the dressing over the shredded vegetables. Toss to coat.