Have you ever tried kohlrabi? Now is the time to try this tasty vegetable! While kohlrabi is one of the more unusual vegetables available at the Saratoga Farmer’s Market, it is quite versatile with a mild and sweet taste that lends itself to many recipes.
The name “Kohlrabi” comes from a German word meaning “cabbage turnip” and it resembles a turnip bulb with long leafy greens attached. The bulb can be eaten raw or cooked and has a taste and texture similar to that of cabbage heart or broccoli stems. The leafy greens are edible and can be cooked and served the same as kale or collard greens.
Kohlrabi can be peeled and sliced and added to salads or served on a raw vegetable platter with a creamy dip. It can also be used as a substitute in recipes calling for radishes. This “Kohl-Slaw” recipe is perfect for a summer barbeque. The “Kohl-Slaw” can be enjoyed as a side dish or served on a pulled pork sandwich. Kohlrabi is high in both dietary fiber and potassium.
Kohlrabi Slaw
4 cups shredded kohlrabi*
1 large carrot*
5 radishes*
1 bunch scallions
½ cup mayonnaise
½ cup sour cream
2 tablespoons chopped fresh dill*
1 tablespoons mustard
1 jalapeno*
1 tablespoon cider vinegar
Peel and shred carrots and kohlrabi. Shred radish and dice jalapeno and scallions. Mix all ingredients in a bowl. Start with less of the mayonnaise and if the recipe seems too dry, add more. Refrigerate and allow to sit for at least an hour so all the flavors can combine and serve cold. Makes 8 ½ cup servings.
Nutrition per serving: 160 calories, 14 g fat, 3.5 g sat. fat, 15 mg cholesterol, 130 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein, 340 mg potassium, 40% DV vitamin A, 80% DV vitamin C.
This Farmers’ Market Recipe article is by Genevieve Light, a nutrition graduate student at The Sage Colleges and volunteer for Cornell Cooperative Extension.
This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.
