Kohlrabi is a veg we grow either side of the hot summer months. It’s a unique being, part of the brassica family and has a nice crunch with a turnipy mildness. It’s also a wonderful source of Vitamin C…. Bonus!
Kohlrabi works great in a raw salad or slaw with something a bit on the sweeter side like apples or sultanas and some acidity in the form apple cider vinegar or lemon juice.
First study your kohlrabi and admire its personality. Then peel, cut in half and slice thinly (a japonese mandolin works well) or just grate it. Do the same with an apple and mix the two together. Throw in some toasted nuts or seeds (sunflower, sesame, pumpkin, walnut, hazelnut will all work) and a small handful of sultanas or raisins.
Squeeze in some lemon juice or a glug of your fave vinegar. Then hit it with some olive oil, salt and pepper. Mix, taste, adjust, enjoy!
A few herbs wouldn’t go a miss if you have any (parsley, chives) or even finely chop some of the green tops from your fresh onions.
Get that good stuff in ya!