Kohlrabi & Apple Slaw with Creamy Coleslaw Dressing

recipe and image via A Veggie Venture

Hands-on time: 25 minutes
Time to table: 25 minutes

1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste (go easy here)
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons
2 Granny Smith (or other tart) apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

1. Whisk cream into light pillows – this takes a minute or so, no need to get out a mixer.

2. Stir in remaining ingredients. Serve immediately.

Nutrition Estimate
Per Cup: 93 Cal (26% from Fat, 9% from Protein, 64% from Carb); 2 g Protein; 3 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 17 g Carb; 5 g Fiber; NetCarb12; 10 g Sugar; 43 mg Calcium; 1 mg Iron; 48 mg Sodium; 10 mg Cholesterol

Yield: 4 cups


Mock Potato Salad (AKA Kolhrabi Salad)


For all you picnickers out there….. 

recipe via
Yield 2-3 servings 

1.5 lbs cubed kohlrabi (approx 4 medium kohlrabi)
1 medium celery stalk, diced
¼ medium red onion, diced
¼ c. mayonnaise
2 TB fresh Italian parsley, finely chopped
1 TB whole grain mustard
1.5 ts cider vinegar
1.5 ts honey
olive oil 

1. Place kohlrabi in medium pot and bring to a boil over high heat.

2. Once boiling, reduce to medium low and simmer until kohlrabi is tender with a few pieces
breaking off at the edges – approximately 15 minutes

3. Combine remaining ingredients in a large bowl. Add salt and black pepper to taste. Refigerate while
kohlrabi cooks

4. Drain Kohlrabi when done and add to mayonnaise mixture. Stir until well coated.

5. Cover and refrigerate until cold, approx 2 hours.


Braised Kolhrabi

1 1/2 lbs kohlrabi
2 tablespoons butter
1/4 cup vegetable stock or chicken stock
1 teaspoon fresh tarragon, finely chopped
salt & pepper
chopped fresh parsley

1. Peel kohlrabi and cut into 1/4 inch disks or strips.

2. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored.

3. Add freshly ground pepper and salt and sprinkle with fresh parsley to taste.

What the veg?


Kohlrabi is also called German or cabbage turnip. It is a low, stout cultivar of the cabbage that will grow almost anywhere. It has been selected for its swollen, nearly spherical shape.

The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles the latter. However, the actual “Kohlrübe” exists too and corresponds to the rutabaga in English, which is distinct from the kohlrabi. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).

Cooking tips:
Boiled, steam, or eat raw. Be sure to peel the outer layer. Don’t forget you can eat the greens!

turnips, white radish, broccoli stems.