Source // Eat
It’s easy to feel worn out by all the exotic super foods and while we can say kohlrabi is just weird it takes on flavor like a pro and makes a sturdy alternative to summer salads. With taste and texture like a mix between a broccoli stem and a radish it has a slightly sweeter taste.
Green World / Use the green top leaves lightly sautéed as you would beet greens.
Tough Love / The outter skin of the bulb is tough and needs to be removed first.
Make / Use the bulb raw in salads, spiralized, mandoline chips, sliced into ‘fries’ for dips, add to slaw.
Spiralized here, organic kohlrabi + vinaigrette.
1 t dijon
1 T minced shallots
1/4 c olive oil
3 T apple cider vinegar or lemon juice
salt, pepper to taste
peace & veggies