Kohlrabi Salad with Green Onions, Parsley, and Frizzy Mustard Greens
How many amazing kohlrabi recipes do you know by heart? If you're like me, the answer's somewhere between zero and none. Kohlrabi is one of the those vegetables you probably didn't grow up with, but that doesn't mean you can't strike up a relationship with it later in life. The word Kohlrabi is German for "cabbage turnip" but it looks more extraterrestial than European. Its flavor, however, is more familiar than you might think. The texture and taste of kohlrabi are often compared to those of a broccoli stem or cabbage heart. They can be eaten cooked or, as in this recipe by Deborah Madison, grated and eaten raw in a salad.
- 1 pound kohlrabies
- About 1 cup stemmed flat-leaf parsley leaves
- 6 slender green onions, white and firm greens, thinly sliced
- Ruby Streak or Scarlet Frill mustard sprigs or red mustard leaves, finely sliced, to your taste
- Sea salt
- 3 tablespoons olive oil
- 4 teaspoons lemon juice or rice vinegar
If the kohlrabies are young and tender, you don’t need to peel them. If they are older and less than tender, take the time to slice off the skins. Cut the kohlrabies into fine julienne. A quick and effective way to do this is to slice them thinly on a mandoline, then stack the slices and cut them into matchsticks.
Toss the kohlrabi with the parsley leaves, green onions, mustard sprigs or leaves, and 1/2 teaspoon salt. Add the oil and lemon juice and toss again. Taste for salt, then serve.
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photography credit: Christopher Hirsheimer and Melissa Hamilton © 2013
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