Do not let kohlrabi’s sputnik resemblance deter you. It is a refreshing early summer vegetable and can be used in oh so many ways. Just make sure you always peel the kohlrabi before eating it, as the outside skin is a tough protectant for the inner, tender bulb. Slaw is a delicious way to eat it, but it is equally good in currys and stir-frys. You could even grate it and add it to quiche. Or sauté grated kohlrabi with cumin and garlic for a light side dish. Kohlrabi Slaw
  • 1 large bulb kohlrabi (or 2 small)
  • 1 cup white salad turnips (or radishes)
  • 1 Tablespoon white wine vinegar or apple cider vinegar
  • 1 teaspoon honey or sugar
  • 2 Tablespoons fresh parsley,
  • chopped 2 Tablespoons olive oil
  • Wash and peel kohlrabi. Shred the kohlrabi and turnips (you can use a food processor or hand grater for this). Mix vinegar, honey/sugar and fresh parsley in bowl and whisk in olive oil. Add shredded veggies and toss. Chill for 30 minutes or more. Adapted from