But versatile kohlrabi also serves up beautifully when raw.
Peel it. Slice it, or cut it into wedges or planks. Eat out of hand. Toss into a salad. Include on a crudité platter.
Or shred it and make a coleslaw.
Recipes abound online for kohlrabi coleslaw. Mine came together because I had bought Pink Lady apples at the farmers market, and I thought the crisp tartness of the apples would go really nicely with the crisp sweetness of kohlrabi.
Four ingredients—kohlrabi, apples, cilantro, lime juice.
I peeled the kohlrabi, cut it in half, and used my mandoline to shred it, making a soft, snowy pile.
I sliced the apples, leaving the green and rosy pink skin on, then cut the slices into matchstick pieces.
Into a bowl with the kohlrabi and apples, I added a generous handful of chopped cilantro, and the juice of one lime. Salt and/or pepper optional. I added a little, but these flavors and textures—crisp, sweet, tart, citrusy—together were enough on their own.
That’s it, that’s the slaw.
Sautéed thin slices of extra-firm tofu, just til beginning to brown. Sliced avocados and cheddar cheese (because cheddar and apples, right?!).
My husband and I filled warmed organic corn tortillas with all the above. The crispness and tartness of the slaw balanced the other mellower ingredients.
We had seconds.