This salad is beyond simple, but that’s what makes it so great. I love kohlrabi but feel like it often gets left behind because not many people recognize it.
To me, kohlrabi tastes sort of like a cross between a broccoli stem and a turnip, with nice refreshing notes and just a bit of bite. Most people think you have to cook kohlrabi, but just like Brussels sprouts, it's great simply raw in a salad, so long as it’s shaved thin and allowed to sit in the olive oil for just a minute to soften.
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" (adapted from "In Praise of Pecans by June Jackson" ). I have never tried kohlrabi, but it has been described as a member of the cabbage family but more mild than its broccoli and cauliflower cousins. The article states "pecans and honey accentuate the vegetable's sweet side". I have not cooked this yet but am eager to try it.
Find recipes for Creamed Kohlrabi and other Course recipes. Get all the best recipes at . Recipe directions: Place kohlrabies in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender.
Summer was not officially at our home until my dad could harvest the first few kohlrabi from our garden and make this wonderful slaw. Peel and grate the kohlrabi. Add chopped onion and mayonase. Salt & pepper to taste. Make a wonderful refreshing ...