Make Yummy Kohlrabi Slaw!

Kohlrabi is often seen as an intimidating vegetable, but hopefully this recipe will show you it doesn’t need to be! Kohlrabi tastes like a cross between broccoli and an apple and has a crisp and crunchy texture. The bright and tangy dressing compliments the mild and slightly sweet taste of the kohlrabi.

In total, this recipe was $16.28 to prepare, or $2.71 per serving!

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Healthy Eating Tips from Dietitian Meghan

  • Kohlrabi – Kohlrabi is a unique looking veggie that is commonly found at Farmers Markets. It is a good source of potassium, which can help control blood pressure and reduce muscle spasms (think charley horse). Kohlrabi is also a fiber-rich veggie, packing in 5 grams fiber per 1 cup! You can also eat and cook the stems of kohlrabi. For those who are uncomfortable using kohlrabi, cabbage could be used instead.  
  • Cilantro – Research has linked certain compounds in cilantro to aid in digestion and help keep things moving in the gut. Some of the antioxidants found in cilantro are associated with improved blood pressure. For those that dislike cilantro, parsley could be used in this recipe instead of cilantro.
  • Flavor Wave – The longer the slaw sits in the dressing, the more flavor it will soak up! This dish has a sweet, salty, spicy vibe going on – the perfect ode to summer!
  • Bring on the Veggies – You could any additional veggies you enjoy to add more variety, color, and flavor to this dish!

Cooking Tips from Michael

  • Kohlrabi is a colder weather crop and is typically found in the local Farmers Markets starting in June. It tastes like a sweeter version of broccoli and has a similar taste and texture to broccoli stems. It does have a thick skin, so it is best to cut off the top and bottom with a very sharp knife and then use a veggie peeler to remove the remaining skin.
  • You can create match stick kohlrabi slices a few different ways (match stick = very thinly sliced, about the width of a match stick!). You can slice them by hand, although this takes the most time and skill. To speed up the process, you can use a box grater or a food processor with a grater attachment.
  • To avoid the dreaded fire eye when chopping jalapeños, first cut the pepper length-wise. Use a clean spoon to scrape out the seeds without touching them. The seeds contain the majority of the burning heat associated with peppers. Chop once the seeds have been removed. If you do end up touching any of the seeds, thoroughly wash your hands prior to touching your face or eyes.
  • Remove the stems from your cilantro to avoid a bitter taste. This does take extra time, but is worth the effort!

Posted on May 14, 2023. Bookmark the permalink.