Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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.
Like it! Kohlrabi Slaw
- 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
- Using a grater or food processor, coarsely shred the kohlrabi and carrots.
- Toss vegetables together in a bowl with a pinch of salt and pepper to taste.
- In a separate bowl, whisk together the olive oil, vinegar, mustard and brown sugar.
- Pour the dressing over the shredded vegetables. Toss to coat.
Yield: 6 servings
Nutrition Facts per Serving: Calories 80; fat 5g; Cholesterol 0mg; Sodium 120mg; Carbohydrate 9g; sugar 4g; Fiber 3g; Protein 1g
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