Part bulb, part serving of greens, kohlrabi may seem one of the more intimidating items in your share. Flavor equals one part mild radish, one part broccoli. The edible leaves are like a milder version of collards being nearly identical in appearance. Along with other cruciferous vegetables, kohlrabi is packed with vitamin C and potassium.
We eat this veggie fresh (often right in the garden!) by peeling the thick skin and thinly slicing. The top of the bulb requires less peeling and this part of the kohlrabi is one of our absolute favorite veggies. Consider chopping up finely to make a slaw-type salad with your kohlrabi.
Storage: Cut off leaves and place in a plastic bag. Leaves can be refrigerated for three to four days; the bulb for several weeks.
Kohlrabi Apple Slaw
- Kohlrabi, cut into matchsticks
- Apple, cut into matchsticks
- Olive oil
- Fresh lemon juice
- Salt and pepper
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.