I’m sure you’ve seen it at your local farmer’s markets or in your CSA box.
But, what on earth is it and what the heck do you do with it??
Well for starters, it’s often referred to as a German turnip.
You can find it in purple (see pictured below) or green.
It can be eaten both raw or cooked.
Kohlrabi has a similar flavor to the stems of broccoli as it’s a member of the same family: Brassicaceae.
That means it has all the amazing health benefits of that family as well. You can read more about Brassicaceae veggies and how they prevent cancer here: Foods for Cancer Prevention and Healing
In the meantime, the next time you get kohlrabi and don’t know what the heck to do with it, try it in this fresh, crunchy and delicious salad.
- 1 kohlrabi root, peeled and cut into matchsticks
- 1 cup of daikon radish, cut into matchsticks
- 1 apple, cored and cut into matchsticks
- 1 carrot, shredded or cut into thin matchsticks
- 2 scallions, minced
- 2 tbsp. organic white wine vinegar
- 3-4 tbsp. olive oil
- Sea salt and black pepper to taste
- Parsley, minced
- In a large mixing bowl whisk white wine vinegar, olive oil, sea salt and black pepper.
- Add kohlrabi, radish, apple, carrot, and spring onion into the mixing bowl.
- Toss to evenly coat the veggies.
- Marinate 20-25 minutes, tossing once or twice. Garnish with minced parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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