To prepare Kohlrabi simply trim off the leaves and remove the outer skin skin with a peeler to reveal the white/green coloured flesh underneath. Don’t throw away the leaves and stalks. If they’re young and tender they can be tossed in a salad or if a little older they can be steamed just like sprouting broccoli.
Kohlrabi in a saladIf you have a mandolin, this is the perfect way to get nice thin slices. If you don’t have a mandolin, cut the Kohlrabi in half and lay the flat side on your chopping board. Use a sharp knife to cut semicircle strips as thin as you can (about 2mm is ideal). You can also use a peeler to peel long ribbons by working your way around the bulb.
Once you have nice thin strips, this can either be dressed and eaten as a salad on their own, tossed in with other leaves to bulk out a salad, or they can be cut down once again into matchsticks to make a delicious slaw.
Our favourite dressing for kohlrabi is a nice garlic mayonnaise dressing. Finely grate half a clove of garlic into 4 tablespoons of mayonnaise, add a teaspoon of mustard, a teaspoon of honey and a good amount of freshly ground pepper. For a final bit of colour you can add a good handful of finely chopped parsley. This would make a fine accompaniment to any main meal - fish, grilled meat or veg, an omelette… the list goes on. Save any leftovers as they’ll be even better the next day once all those flavours have had a chance to combine.