We have been having gorgeous weather lately and perfect for working in the garden. This is the first year we’ve planted kohlrabi, (or baseballs, what the boys have named them),  and wow I wish I would have planted more than 8. It has been a favorite at our house lately and I’ve prepared it a few different ways.  All of them have been raw since my kids prefer most of their vegetables in that fashion.

One simple way to enjoy kohlrabi for the first time is to take the leaves off (which, by the way, you can cook the same way as kale or collard greens, or chop finely to add to a coleslaw). Peel the tough outer peel off and then cut into matchsticks.  Add a little sea salt and enjoy alone, dipped in hummus, or as a topping for a lettuce wrap.

another couple of favorites …. kohlrabi salsa and quick pickled kohlrabi


1 kohlrabi chopped

1 large tomato chopped

1-2 garlic cloves minced

2 spring onions chopped

1 t. cumin

1/4 t. salt

a little cracked pepper

juice from 1/2 of lime

1/2 t. honey

a couple of drizzles of balsamic vinegar

2 T. chopped cilantro (optional)


Add all ingredients together and serve with chips or use as a topping for tacos. If you allow the salsa to sit for a couple of hours the flavors mingle and get tastier. This recipe makes just over a cup of salsa so feel free to double the amount. I only had one tomato at the time, otherwise I usually make more to feed our small army.


One Kohlrabi sliced into matchsticks

1/2 c. of brown rice vinegar

1/4 c. of water

1/4 c. of honey (we have also tried maple syrup as a sweetener and it is also delicious)

3 t. sea salt

2 t. of dill seed


Set aside the sliced kohlrabi. Whisk together the remaining ingredients. Add Kohlrabi to the mixture and let sit for a few hours in the refrigerator. These are easy and so much better than store bought dill pickles. You can also use this pickling mixture with cucumbers.

one more way …

cut kohlrabi into matchsticks and cut melon or cantaloupe into matchsticks, add a few leaves of  chopped basil, drizzle with a little olive oil, honey, and sea salt. YUM!!

Next up … we are going to try out a tzatziki, made with kohlrabi instead of cucumbers.

here is another recipe on the list to try soon Kohlrabi Home Fries.

So, if you see a Kohlrabi at the farmers market, don’t hesitate to pick it up and experiment!

– Julie