We are in Israel for Sukkos and kohlrabi is plentiful here. It is sold in the Machane Yehuda shuk (market) and in fruit stands throughout the country. In the past, I have used kohlrabi in soups and have cooked it in a myriad of ways. Today, I prepared a shredded salad for dinner in the Sukka using fresh kohlrabi. It was simple, delicious and very satisfying.
Kohlrabi is a root vegetable also named German turnip or turnip cabbage. It has a white interior with an either light green or purple peel. Kohlrabi has trademark antennae, making it look like an alien vegetable.
But don’t let its antennae scare you off. Kohlrabi is a low-calorie option that is loaded with vitamins. It has a crisp and crunchy texture and a mild sweet flavor. Its flavor is reminiscent of broccoli stem and apple. Kohlrabi may be cooked into soups stews or mashes. It may be roasted like a turnip. When roasted or cooked, it takes on the texture of a typical turnip. When visiting Israel, I add cubes of kohlrabi to my chicken soup.
This was the first time that I have prepared raw kohlrabi and my family really enjoyed it. The salad was so simple to prepare and oh, so delicious!
Here is the recipe:
2 kohlrabi, peeled
2-3 Granny Smith apples, scrubbed
1 zucchini or summer squash, scrubbed
3 small cucumbers, scrubbed
salt and pepper, to taste
a splash of lemon juice
light drizzle of honey or agave syrup
a light drizzle of olive oil (optional)
slivered almonds (optional)
Cut apples off of core in several pieces. Place cut apples in a solution of 4 parts water to 1 part of lemon juice to prevent apples from oxidizing. Grate or spiralize vegetables and apples.
Sprinkle, splash and drizzle seasoning right over vegetables. Sprinkle almonds on top of salad.