What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 kohlrabi salad recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Kohlrabi Salad Recipes
Crispy Apple and Kohlrabi Salad
Kohlrabi Slaw with Cilantro, Jalapeño and Lime
Shaved Kohlrabi Salad with Basil and Parmesan
Recipe: Kohlrabi and Carrot Slaw
Carrot and Kohlrabi Slaw
Kohlrabi Slaw with Cashew Cream
Peppery kohlrabi slaw
Kohlrabi Slaw with Fennel & Apple
Kohlrabi, Fennel and Blueberry Salad
Kohlrabi, Cucumber and Tomato Salad
Kohlrabi and Corn Salad
Kohlrabi, Apple, and Mint Slaw
Kohlrabi Salad with Mustard Dressing
Grated Carrot, Kohlrabi and Radish Salad
Easy Kohlrabi Salad
What can you do with raw kohlrabi?
Kohlrabi is equally tasty raw or cooked. Brad likes to thinly shave the peeled, raw bulbs into matchsticks (you can use a mandoline for help with this) and toss them into a slaw.
What foods go with kohlrabi?
What Does Kohlrabi Go Well With? Fruits and Veggies: Cabbage, broccoli, mushrooms, carrots, fennel, celery root, potatoes, spinach, turnips, corn, bean sprouts, lemons, and apples. Savoury: Sesame oil, bacon, rice, quinoa, seafood, chicken, and beef.
How do you cut kohlrabi for coleslaw?
How to Cut and Cook Kohlrabi
- If the leaves are still attached, remove and reserve for other recipes (you can cook them as you would kale).
- Cut a thin slice off the bottom so the bulb sits flat.
- Use a veggie peeler to remove the tough outer skin.
- Slice into quarters lengthwise, then cut out the core from each piece.
What’s the best way to eat kohlrabi?
Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you’ll want to cut it into delicate pieces. Chop it into julienne matchsticks, shred it using the shredding attachment on your food processor or thinly slice it with a mandoline. Or, if you’re cooking it, you can cut it into coins or wedges.
What is kohlrabi called in English?
Also called: turnip cabbage.
Can you eat too much kohlrabi?
Kohlrabi is a healthy ingredient, and it’s low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.
What does cooked kohlrabi taste like?
What does kohlrabi taste like? If you eat it raw, kohlrabi will have a taste similar to cauliflower or broccoli. Cooking or roasting kohlrabi unlocks its sweetness, roasted kohlrabi has a sweeter flavor which is similar to parsnips or apple sauce. Kohlrabi has a slightly spicy note which is quite similar to radishes.
Can you eat kohlrabi skin?
Kohlrabi is one great example: its leaves are super-tasty, especially when cooked in a similar way to cabbage or collard greens; the skin and stalks will most likely be edible, too, unless it’s a particularly mature specimen. … Finely slicing or dicing any fibrous vegetable skin will make it palatable, even if raw.
What is kohlrabi linguine?
Kohlrabi (German turnip or turnip cabbage) is an annual vegetable, and is a low, stout cultivar of cabbage.
Does kohlrabi need to be peeled?
If you’re interested in cooking with kohlrabi, you may be wondering whether or not you should peel it. I recommend that you do peel kohlrabi, since it’s surrounded by such a tough outer layer. Plus, it’s good to remove any damaged or bruised areas before eating.
How do you prepare raw kohlrabi?
Trim kohlrabi and peel it very thoroughly (you may need a sharp knife for this; the skin is quite tough and indigestible). Slice, julienne or grate it into your salad or slaw for a great crunch and a fresh but slightly spicy flavor.
How do you clean and eat kohlrabi?
Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters. Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center. Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.