Kohlrabi is an unusual plant in the cabbage family that is enjoying a resurgence with home gardeners. Which is about the only way I know of to find it since it isn’t usually available in a grocery store produce section. They are super easy to grow and hold up to the heat better than other “cool season” plants like broccoli or cabbage. While you can see below that Lauryn didn’t peel hers, I do recommend it for larger kohlrabi plants that may have tougher skins. See how to cut and prep your kohlroabi in this video!
At first I ate it raw and did one of the things that I love doing….introduced it as party food. We ate it with a vegetable dip, raw and it was delicious. I didn’t peel it but rather just cut it like I would cut a potato first into medallions and then in strips. It tasted wonderful. But…we had a lot left over and so I decided to try some slaw.
See Lauryn’s Kohlrabi Coleslaw post for the full recipe on Vintage Wife.
This post is one of the Eating Garden Fresh series, where we bring you delicious, simple ways to enjoy garden fresh produce.
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