Kohlrabi. An amazing Alien-looking vegetable. Tastes a bit like cabbage and broccoli. There are a multitude of things you can do with it. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to the root vegetables. I love to eat it raw, just peeled, eaten like an apple, sliced and added to a salad, cut into sticks to snack on, or use it for dipping into a variety of dips. Some put in kohlrabi in a slaw, grated. Lots of people add it to stir-frys and some have enjoyed it roasted like root vegetables. They are also delicious cooked as well, and are often used in Indian cuisine.
- 1 kohlrabi, peeled and diced
- 3 carrots, peeled and sliced
- 4 radishes, sliced (optional)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- juice of 1/2 lemon
- 1 tablespoon fresh parsley, dill or cilantro
In a large bowl, toss kohlrabi, and carrots and radish with oil. Add salt, pepper, lemon juice and optional herbs and toss again.
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