Kohlrabi is in season right now–we like it because it’s cheap, healthy, delicious, and looks like a disembodied heart, or maybe a UFO. The name is German for “cabbage turnip,” because of its bulbous appearance, although it is not related to the turnip.
The vegetable is in the cabbage family, and comes in both purple and green varieties, although both are white inside. Kohlrabi can be roasted with root vegetables, but it’s also good in raw preparations, where its crisp texture and sweet-bitter flavor comes through.
Click through for the recipe for Apple-Kohlrabi Slaw with Yogurt and Cayenne.
Apple-Kohlrabi Slaw with Yogurt and Cayenne
Yield: 3 side dish servings
1 medium kohlrabi, cut into 1-inch julienne
1 medium apple, peeled and cut into 1-inch julienne
1/4 cup 2-percent or whole-milk Greek yogurt
2 tablespoons apple cider vinegar
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cayenne
In a bowl, combine the kohlrabi and apple. In a second bowl, whisk together the remaining ingredients. Taste for seasoning, and add more sugar, salt or cayenne according to taste. Scrape the dressing over the kohlrabi and apple, and toss to coat. Serve.
This article from the Village Voice Archive was posted on October 20, 2009