If you follow me on Instagram, you may have noticed that I bought two bunches of kohlrabi at the farmer’s market over the weekend. To be honest, I’ve been stalking a bunch of farmer’s markets in the area, waiting for them to bust out the kohlrabi.
Kohlrabi’s in peak season during summer and early autumn. Kohlrabi tastes kind of like broccoli when it’s cook and like a radish when it’s not cooked (raw.) Since I love both broccoli and radishes (heck, I love all veggies – except for eggplant,) kohlrabi’s have been on my “to spiralize” list for a couple of months.
Luckily, my stalking paid off and I took home some big, bulbous kohlrabis this Saturday.
Now, what to do with them?
Actually, they kind of look like alien vegetables- like they ought to be grown on Mars.
I posted a raw kohlrabi salad recipe last year and never used kohlrabi again. I apologize, because kohlrabi has the potential to be the new zucchini.
To review, it’s easy to spiralize – you just chop off the green tops, peel, load into a spiralizer and spiralize. Kohlrabis effortlessly spiralize and one large kohlrabi (about 365 grams) yields enough noodles for two, which is less than 100 calories and only about 20 carbohydrates – basically the equivalent to zucchinis (give or take a few cals/carbs.)
Easy to spiralize, low in calories and carbs and taste like broccoli when they’re cooked: what more do I need to do to convince you that they’re awesome?
Well, today I’m going to give you an easy, raw recipe for kohlrabi and then tomorrow, I’m going to give pointers on two other great ways to use kohlrabi: baked as fries and sauteed as noodles (right and left, respectively.)
Now for today’s recipe: chives bring out the freshness in the radishes and the asparagus adds color and a velvety texture to this crunchy raw salad. The sunflower seeds look dainty and cute and add a rich saltiness that’s appropriately muted by the dressing.
It’s an elegant dish to serve at a summer get together or to have as a starter salad to your dinner. Add some fresh grilled chicken or a flaky white fish on top and you even have a full meal. The dressing brings out the fresh flavors in the vegetables and won’t overpower any other flavors, if you decide to add a protein on top.
Red radishes aren’t very large, but luckily, they’re large in diameter and can be spiralized! They add a pop of color to the salad and add an extra subtle flavor.
Did I mention spiralizing kohlrabi’s easy? Stay tuned tomorrow for more ideas!
How do you like to eat your kohlrabi?
Nutritional Information & Recipe
Spiralized Kohlrabi, Ruby Radish and Shaved Asparagus Salad with Lemon-Chive Dressing
- 1 large kohlrabi peeled
- 2 large red cherry bomb radishes, peeled, Blade C, noodles trimmed
- 3 large asparagus stalks shaved (with a peeler)
- 1 tablespoon roasted and salted sunflower seeds
- For the dressing:
- 2 tablespoons apple cider vinegar
- juice of half a large lemon
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped chives
- 1 teaspoon honey
- Combine all ingredients for the dressing into a bowl and whisk. Set aside.
- Cut the kohlrabi halfway through, careful not to cut through the center. Spiralize the kohlrabi, using Blade B. Place noodles in a bowl with the radish noodles and shaved asparagus.
- Pour dressing over the noodles and toss to combine thoroughly. If possible, let sit for 30 minutes – 1 hour (longer is better) for flavors to infuse the kohlrabi and radishes. If not, immediately transfer to a serving platter or bowl and top with sunflower seeds.