Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. While my mother prepared it simply — sliced and drizzled with lemon juice — I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.
Tester's Notes
This salad is a great make-ahead side dish because the kohlrabi and cabbage are sturdy enough that they won't wilt very much as they sit and the flavors just meld together really well. A lot of moisture will leak out of the salad as it sits, however, so give it a quick drain to remove the excess liquid before serving.
- Christine, March 2015
Serves 6 to 8
4 medium bulbs kohlrabi
3 cups shredded green cabbage
1/4 cup dried cherries
1/4 cup sunflower seeds
1/4 cup coarsely chopped fresh dill
1/4 cup extra virgin olive oil
3 tablespoons pure maple syrup
Zest of 1 lemon
Juice of 2 lemons
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.
Recipe reprinted with permission.
(Image credits: Kimberley Hasselbrink)
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