Creative Ways to Enjoy Kohlrabi in Your Meals

Kohlrabi often flies under the radar in the vegetable aisle, yet it offers a crisp texture and mild, slightly sweet flavor that can brighten many dishes. If you’ve only ever boiled or steamed kohlrabi, you’re missing out on a world of culinary possibilities. This versatile vegetable can be eaten raw, roasted, sautéed, or even pickled, making it a great addition to your kitchen repertoire. Here are some creative ways to enjoy kohlrabi in your meals that will inspire you to cook with this underrated vegetable more often.

Freshly sliced kohlrabi bulbs on a cutting board

Raw Kohlrabi in Salads and Slaws

One of the simplest ways to enjoy kohlrabi is raw. Its crunchy texture and subtle sweetness make it a perfect addition to salads and slaws. Peel the tough outer skin, then slice or julienne the bulb thinly. Here are some ideas:

• Kohlrabi and Apple Slaw: Combine shredded kohlrabi with thinly sliced apples, carrots, and a light dressing made from lemon juice, olive oil, and a touch of honey. Add fresh herbs like parsley or dill for extra flavor.

• Crunchy Salad Topping: Use thin kohlrabi slices as a crunchy topping for green salads or grain bowls. It pairs well with ingredients like feta cheese, walnuts, and dried cranberries.

• Raw Kohlrabi Sticks with Dip: Cut kohlrabi into sticks and serve with hummus or a yogurt-based dip for a healthy snack or appetizer.

  
  

Raw kohlrabi keeps its nutrients intact and adds a refreshing crunch to any dish.

Roasted Kohlrabi for a Sweet, Nutty Flavor

Roasting kohlrabi transforms its texture and flavor, bringing out a natural sweetness and a tender bite. To roast kohlrabi:

1. Peel and cut the bulb into cubes or wedges.

2. Toss with olive oil, salt, pepper, and your favorite herbs such as thyme or rosemary.

3. Spread on a baking sheet and roast at 400°F (200°C) for about 25-30 minutes, turning halfway through.

   
   

Roasted kohlrabi works well as a side dish or tossed into grain salads. Try mixing it with roasted carrots and parsnips for a colorful vegetable medley.

Kohlrabi in Soups and Stews

Kohlrabi’s firm texture holds up well in soups and stews, adding body and a subtle sweetness. It pairs nicely with potatoes, carrots, and leeks. Here are some ideas:

• Creamy Kohlrabi Soup: Simmer peeled and chopped kohlrabi with onions and garlic in vegetable broth until tender. Blend until smooth and finish with a splash of cream or coconut milk.

• Hearty Vegetable Stew: Add kohlrabi cubes to a vegetable stew with tomatoes, beans, and herbs. It adds a pleasant bite and absorbs the flavors of the broth.

  
  

Using kohlrabi in soups is a great way to introduce this vegetable to picky eaters, as it blends well with other flavors.

Creamy kohlrabi soup served in a white bowl with herb garnish

Sautéed and Stir-Fried Kohlrabi

Sautéing or stir-frying kohlrabi slices or matchsticks is a quick way to prepare it while keeping some crunch. Use a hot pan with a bit of oil and cook for 5-7 minutes with garlic, ginger, or chili flakes for a flavorful side dish. Here are some ideas:

• Garlic and Herb Kohlrabi: Sauté kohlrabi with minced garlic, fresh thyme, and a squeeze of lemon juice.

• Asian-Inspired Stir-Fry: Stir-fry kohlrabi with bell peppers, snap peas, and a sauce made from soy sauce, sesame oil, and a touch of honey or brown sugar.

  
  

Sautéed kohlrabi pairs well with rice, noodles, or as a side to grilled meats and fish.

Pickled Kohlrabi for Tangy Crunch

Pickling kohlrabi is an excellent way to preserve it and add a tangy crunch to sandwiches, salads, or charcuterie boards. To quick-pickle:

1. Slice kohlrabi thinly.

2. Prepare a brine with vinegar, water, sugar, and salt.

3. Pour the hot brine over the kohlrabi slices and let cool.

4. Refrigerate for at least 24 hours before eating.

   
   

Pickled kohlrabi adds a bright, acidic note that complements rich or fatty dishes.

Jar of pickled kohlrabi slices with spices inside

Kohlrabi Noodles and Fries

For a fun twist, try making kohlrabi noodles or fries:

• Kohlrabi Noodles: Use a spiralizer or vegetable peeler to create thin ribbons or noodles. Lightly sauté or serve raw with your favorite pasta sauce or pesto.

• Kohlrabi Fries: Cut kohlrabi into fry shapes, toss with olive oil and seasoning, then bake until crispy. These fries are a lower-carb alternative to potatoes.

  
  

Both options offer a creative way to enjoy kohlrabi’s texture and mild flavor.