Things have been picking up here in the garden and at the farmers market. I’ve been trying to invent new ways to make use of all the bounty. A couple of weeks ago one of my favorite farmers was handing out samples of kohlrabi at the market and in all honesty I had never tried it before. Let me tell you – it was amazing! Subtly sweet, crisp and crunchy. I brought one home without another thought.
Kohlrabi is a member of the cruciferous or cabbage family, often overshadowed by its nutritional show-stopper cousins broccoli, kale and cabbage. Kohlrabi has similar beneficial anti-inflammatory phytonutrients. Boasting more vitamin C than oranges, a smattering of B vitamins as well as potassium, copper and manganese, this humble “cabbage-turnip” packs a nutritional punch.
What’s great about kohlrabi is the shape and texture lend well to being spiralized. Move over zucchini, there’s a new veggie noodle in town! It made the most amazing base for this simple salad below, not needing much more than a light lemon-cumin dressing to meld the crisp, slightly sweet flavors. Add some nuts and you have yourself a light meal are a substantial side dish. This noodle bowl could hold it’s own at any potluck or picnic outing and tastes even better the next day.
I hope you’ll give kohlrabi another look the next time you see this odd not quite root/tuber/cabbage/turnip at the market. I know I certainly will. It’s already on my list to plant in the garden next year.