During lockdown, when I was shopping for my parents, they always put kohlrabi on their shopping list. This tart, earthy yet slightly sweet member of the cabbage family isn’t a vegetable I often bought, but I started getting one for them and one for me, gaining a new appreciation for it along the way.
Like cabbages, it can be eaten raw or cooked. My dad likes to eat it like a pear, cut into wedges, crunchy and raw. I love it in simple slaws, like the recipe below. You can also roast it and use it in soups either chunky or pureed. Kohlrabi leaves can be shredded and added to salads or soups too. You can find green and purple varieties – if they look particularly leathery, peel the outer layer, but I don’t usually find it necessary for this recipe.
Serves: 4-6, as a side salad
Time: 10 minutes