Kohlrabi demystified

Kohlrabi or nool kol or navil kosu (that literally translates to peacock cabbage) belongs to the cabbage family.  It goes to say, most things you can make  with cabbage you can make with Kohlrabi.

Use a paring knife to peel the Kohlrabi. Remove the tough woody parts on the ends.

Some suggestions ( not actual recipes )

Kohlrabi slaw

 Find your favorite cabbage slaw recipe. Substitute  shredded Kohlarbi for the cabbage and if you make a slaw with an apple cider vinegar dressing, invite me for dinner.

Kohlrabi Apple Salad

 You want to use a tart and firm apple for this… a combination of Granny Smith and Pink Lady will be excellent.  Go for a ratio of 1:2 on the Kohlrabi and the apples. Cut both into matchsticks. Add some cilantro (2 tbsps) or herb of your choice (mint would be good, so would dill)

Make a dressing  with  grape seed oil and lime juice (  a ratio of 1:3) and a dash of mustard to help the emulsification. Add some cumin (1/8 tsp), paprika, salt to taste and a pinch of brown sugar to the dressing and whisk again. Toss with the Kohlrabi and apples and enjoy. You could get really creative and add some slivered almonds or toasted pumpkin seeds or walnuts.

Kohlrabi Stir Fry

Cut into matchsticks and stir fry with garlic and red pepper flakes

Kohlrabi palya

This is the  Indian stir fry. Chop up the kohlrabi into even pieces.  Heat about a tablespoon of oil and add 1/2 a tsp of mustard seeds and 1/2 tsp of cumin seeds. Once the seeds  splutter add the kohlrabi and a pinch of turmeric. Cook stirring often until the Kohlrabi has softened ( you should be able to pierce it easily with the tip of a knife). If it gets dry, add a splash of water. Season to taste with salt and lime juice.