As an adult, I like trying new vegetables. This definitely did not cross my mind in my youth. But now, with CSA's and farmer's markets gaining popularity I've been exposed to a wider variety of vegetables, so why not give them a try. A few weeks ago I tried golden beets and now I'm taking on Kohlrabi.
Kohlrabi is an odd looking veggie; bulbous with tentacles protruding out. It's texture is crunchy and firm. The name "kohlrabi" is derived from the German words cabbage (kohl) and turnip (rabi). To me, kohlrabi has a strong, peppery taste similar to a radish. The kohlrabi bulb can be eaten raw or cooked. The leaves are edible too; they can be prepared like collard greens or kale.
I searched around to find a kohlrabi recipe, and eventually found not one, but two in "Jerusalem, a cookbook" by Ottolenghi and Tamimi. One recipe was for a root vegetable slaw, the other was this kohlrabi salad. I made one adjustment to the kohlrabi salad recipe. I did not have sumac (a seasoning that has a flavor of lemon or vinegar) so I substituted it with 1 teaspoon of lemon zest*. I'm not sure if I'm crazy about kohlrabi, but I am glad I tried it. Let me know if you have ever experienced kohlrabi and how you liked it.
Ingredients for Kohlrabi Salad
- 3 medium kohlrabies
- 1/3 cup Greek yogurt
- 5 tbsp sour cream
- 3 tbsp mascarpone cheese
- 1 small clove, minced
- 1.5 tsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh mint, finely shredded
- 1 tsp dried mint
- 12 sprigs of watercress
- 1/4 tsp sumac *
- salt and pepper to taste.
Directions for Kohlrabi Salad
- Peel the kohlrabies, then cut into 1cm cubes. Place into a medium bowl and set aside.
- To make the dressing, add yogurt, sour cream, mascarpone, garlic, lemon juice, and olive oil in a medium bowl. Add 1/4 teaspoon of salt and few grinds of pepper. Whisk until smooth.
- Pour dressing over the kohlrabi and stir using a spatula. Add mint and stir. Plate on serving dish and top with watercress, mint, and sumac (or lemon zest).