Have you ever seen Kohlrabi? Upon my first introduction all I could think of was the “little green men” in Toy Story who worship the claw. This veggie was completely “alien” to me but happens to be a native of the midwest. Its bright green and rounded body is a wonderful crunchy add on to any salad or veggie plate. We explore this fun veggie and how it can amp us up on a daily.
A Brief History
Kohlrabi (pronounced coal-RAH-bee) originated in northern Europe and has been cultivated since the 16th century. Its name comes from the German words kohl (cabbage) and rabi (turnip), reflecting its appearance and relationship to other brassicas like cabbage, broccoli, kale, and Brussels sprouts.Today, kohlrabi is enjoyed around the world and is especially popular in Germany, India, and Eastern Europe.
What Does Kohlrabi Taste Like?
Kohlrabi has a mild, sweet flavor often described as a cross between a broccoli stem, cabbage, and apple. Its crisp texture makes it delicious both raw and cooked.
Raw: Crunchy, juicy, and slightly sweet.
Cooked: Tender and mellow, similar to turnips or potatoes.
Both the bulb and the leafy greens are edible!
Nutritional Benefits
Kohlrabi is packed with nutrients while being low in calories.
Excellent source of Vitamin C
Rich in fiber for digestive health
Contains potassium and antioxidants
Supports immune function and overall wellness
One cup of raw kohlrabi contains only about 35 calories but provides nearly all of your daily Vitamin C needs.
Storage Tips
To keep your kohlrabi fresh:
Remove the leaves from the bulb if attached.
Store leaves in a plastic bag in the refrigerator and use within a few days.
Store the bulb in the crisper drawer for up to 2-3 weeks.
Peel the tough outer skin before eating, especially on larger bulbs.
Fun Facts
Kohlrabi is actually a swollen stem, not a root vegetable.
Purple and green varieties taste nearly identical.
The leaves can be cooked just like kale or collard greens.
It's one of the easiest vegetables to enjoy raw with dips and salads.
Simple Kohlrabi Slaw
Ingredients:
1 kohlrabi bulb, peeled and shredded
1 carrot, shredded
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Directions:
Combine kohlrabi and carrot in a bowl.
Toss with olive oil, lemon juice, salt, and pepper.
Let sit for 10 minutes before serving.
Enjoy as a refreshing side dish.
Roasted Kohlrabi Fries
Ingredients:
2 kohlrabi bulbs, peeled and cut into sticks
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper
Directions:
Toss kohlrabi with oil and seasonings.
Spread on a baking sheet.
Roast at 425°F for 25–30 minutes until golden.
Serve with your favorite dipping sauce.
Creamy Kohlrabi Mash
Ingredients
2 peeled kohlrabi bulbs, cubed
1 tablespoon butter
2 tablespoons milk
Salt and pepper
Directions
Boil kohlrabi until fork-tender, about 15 minutes.
Drain and mash with butter and milk.
Season to taste.
Serve as a lower-carb alternative to mashed potatoes.
