10 Delicious Ideas for Cooking with Kohlrabi

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Don't be intimidated by kohlrabi! Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens. Here are our favorite ways to eat the underrated vegetable.

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If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga. Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts. It's a cool-weather crop that's at its best from early fall through spring. When shopping for this vitamin C-rich vegetable, choose kohlrabi with unblemished leaves and a bulb that's three to four inches in diameter; the bulb should not appear cracked or overgrown. Leaves that are wilted are a sign that the vegetable is past its peak, but if they're still in their prime, they're completely edible.

Once you bring it home, cut off the leaves, wrap them in a damp paper towel, and place in a plastic bag. The leaves can be refrigerated for three to four days; the bulb for several weeks. Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. Kohlrabi either come in a bright green or reddish-purple color; while they look different, they taste the same.

So, what do you do with knobby kohlrabi? Like other cruciferous vegetables, it can be roasted in the oven, like in this recipe for Roasted Kohlrabi with Buttered Hazelnuts, sliced into raw matchsticks for a crisp Kohlrabi, Apple, and Mint Slaw or Mizuna Salad with Kohlrabi and Pomegranate Seeds, or baked into salty Kohlrabi Chips. Keep it simple though. Its crunchy, slightly sweet flavor stands up on its own.

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Kohlrabi, Apple, and Mint Slaw

kohlrabi apple and mint slaw in white bowl
Justin Walker

The combination of julienned kohlrabi and Fuji apple delivers a satisfying sweet-and-savory crunch.

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Roasted Kohlrabi with Buttered Hazelnuts

roasted kohlrabi with buttered hazelnuts in brown bowl
Justin Walker

Kohlrabi is a great stand-in for potatoes, but has a third of the calories. Here, it's given a turn in the oven, then tossed with golden, thyme-scented hazelnuts and dressed with apple-cider vinegar and maple syrup.

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Lillet and Brown-Butter Glazed Radishes with Kohlrabi

Stephen Kent Johnson

Nutty brown butter and subtly sweet Lillet Blanc make a flavorful bath for kohlrabies and globe radishes in this elegant side dish. Boil until the veggies are just crisp-tender.

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Kohlrabi Slaw

Raymond Hom

Sweet apple is a perfect complement to mild, crisp kohlrabi in this simple slaw.

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Kohlrabi Chips

Raymond Hom

Snap out of your usual snacking routine with these addictive little crunch-bombs.

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Sauteed Kohlrabi with Onions and Cream

Raymond Hom

This hearty, comforting side dish utilizes kohlrabi leaves as well as the stems.

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Shaved Kohlrabi and Arugula Salad with Chunky Garlic and Pimenton Dressing

kohlrabi salad
Chris Testani

Use a mandoline to slice raw kohlrabi wafer-thin, allowing you to make the most of its delicate, crunchy texture. The creamy roasted-garlic dressing is an ideal counterpart to the crisp vegetable.

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Asian Noodle Soup with Winter Vegetables and Tofu


Kohlrabi and snow peas add crunch to this soothing soup.

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Kohlrabi-and-Turnip Slaw


These two cabbage cousins offer a lively, slightly spicy twist on the traditional coleslaw.

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Mizuna Salad with Kohlrabi and Pomegranate Seeds


Sliced celery and kohlrabi give crunch to a salad of mizuna leaves and tart pomegranate seeds.

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