Kohlrabi Slaw

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Have you ever had Kohlrabi? Kohlrabi is part bulb, part greens. Taste and texture of radish, jicama, broccoli and collard green. Don’t be intimidated by this underrated vegetable that is packed with nutrients!

Season: This cool-weather crop is best early fall – spring.

How to store: Cut off leaves, wrap in a damp paper towel, and put in a Ziploc bag. Leaves last three to four days and bulbs can last several weeks.

Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins
 1 large kohlrabi bulbcut into matchsticks
 1 large applecut into matchsticks
 1 tbsp olive oil
 1 tbsp fresh lemon juicestrained
 Celtic sea salt and fresh cracked black pepper to taste
1

Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

2

NOTES: When shopping for this veggie, check the bulb to see if it’s young (tender). If it’s not, you may want to peel the rough skin off.

Ingredients

 1 large kohlrabi bulbcut into matchsticks
 1 large applecut into matchsticks
 1 tbsp olive oil
 1 tbsp fresh lemon juicestrained
 Celtic sea salt and fresh cracked black pepper to taste

Directions

1

Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

2

NOTES: When shopping for this veggie, check the bulb to see if it’s young (tender). If it’s not, you may want to peel the rough skin off.

Kohlrabi Slaw
IngredientsDirections