These kohlrabi recipes are the best ways to use this unique vegetable! Try it in fritters, salads, slaws, and more.
Got a bulb of kohlrabi and not sure how to use it? Kohlrabi is a cruciferous vegetable and belongs to the same family as cabbage, broccoli, cauliflower and kale. So it’s no surprise that the flavor of kohlrabi is like broccoli stems! Also known as the German turnip, it’s popular in German and Hungarian cuisine. It comes in both green and purple varieties and is easiest to find at farmer’s markets, though you can also come across it at grocery stores, too.
The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, like in salads or slaws. Perhaps you’re not immediately sure how to use this alien-looking veggie? Here are our top kohlrabi recipes for ways to use using this unique vegetable, from fritters to salads!
Here’s a perfect way to highlight the crunchy raw texture of this veggie: Kohlrabi Slaw! Since it's related to cabbage, kohlrabi is a natural stand-in: especially in coleslaw! It’s bright, crunchy and zingy paired with tart apple, sweet carrot and a Mediterranean-style vinegary dressing. It’s our favorite kohlrabi recipe: bar none.
This kohlrabi fritters recipe is a uniquely delicious way to eat this vegetable! Add shredded carrot and pan fry them, and they come out savory and crispy. Even better, top them with avocado cream sauce—a sauce made simply of avocado, yogurt, and a bit of fresh squeezed lemon juice. You'll find they're incredibly addictive!
Kohlrabi is fantastic raw, and it simply shines in this kohlrabi salad! Slice the veggie into matchsticks, then pair it with raw beets, carrots, and kale. Toss it with a tangy and sweet grapefruit vinaigrette, and who knew healthy veggies could taste so good? Top with pepitas for some salt and crunch and grapefruit slices for sweetness.
Kohlrabi is fantastic raw, so why not slice it up and use it with all your dips? Here we sliced it into sticks and paired it with a bright pink beet hummus. The beets bring loads of nutrients and the beautiful pink color: and a lightly sweet flavor to the dip too. It’s beautiful and eye catching as a party appetizer.
A great way to use kohlabi? Add it raw to a Veggie Power Bowl or Grain Bowl! This tasty way to make a meal mixes roasted veggies, raw veggies, and a whole grain like rice or quinoa. Peel and slice the kohlrabi bulb, then slice it into matchsticks to add a crunch to this tasty bowl meal.
Not sure what to do with kohlrabi? Simmer it into soup! This veggie works well in soup, along with potatoes which add a creamy texture. It's a crowd pleasing soup everyone will love. via Yup It's Vegan
Here's an interesting way to serve kohlrabi: stuffed! This is a traditional Hungarian dish that uses the entire vegetable: greens and all! It's a delicious way to turn this veggie into a main course. via Love and Olive Oil
Another way to turn kohlrabi into a meal? Quiche! This quiche stars kohlrabi, carrots, spring onions, and Gouda cheese. Make it with store-bought puff pastry and it's ready in under 50 minutes. via Ester Kocht
Why not to make roasted kohlrabi?
Roasting vegetables typically brings out a sweet and tender flavor. You’d think that roasted kohlrabi is a natural way to use cook it: right? Unfortunately, roasted kohlrabi isn’t the best way to highlight this vegetable. It comes out bland and squishy, a much less satisfying bite than the hydrating crunch of its raw self.
Roasted kohlrabi tastes a bit like roasted turnips (which we don’t love either). Even when we doused it in butter and Parmesan cheese, it still didn’t taste great. All three of us in this household gave it 2 thumbs down. So we recommend using kohlrabi in raw preparations (or those fritters, above). You’ll be glad you did!