carrot kohlrabi and arugula salad

Serves 2

  • 1 Kohlrabi ( skinned and grated)
  • 2 carrots ( skinned and grated)
  • 1 red bell pepper , Julienned
  • Arugula


  • 1 part red wine vinegar
  • 1 part olive oil
  • 1/8 tsp mustard powder
  • 1/8 tsp garlic powder
  • dried herbs
  • salt and pepper to taste
  1. In a bowl mix your grated  carrots and kohlrabi .
  2. Mix up your Vinaigrette ingredients and toss.
  3. Toss in with the Arugula.
  4. Serve.

shaved kohlrabi and arugula salad with chunky garlic and pimenton dressing


  • 2 medium heads garlic 
  • 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice 
  • 1/2 teaspoon pimenton picante (hot Spanish smoked paprika) 
  • 1 teaspoon Dijon mustard 
  • Coarse salt 
  • 3 tablespoons extra-virgin olive oil 
  • 2 medium or 1 large kohlrabi (1 pound), trimmed 
  • 1 1/2 cups arugula, trimmed 
  • 1 ounce toasted sliced almonds (1/4 cup)


  1. Preheat oven to 400 degrees. Remove 1 garlic clove from 1 head, and very finely grate, setting aside 1/8 teaspoon. Wrap remaining heads of garlic in foil, and roast until very soft and golden inside, about 1 hour. Unwrap; let cool. 
  2. Meanwhile, whisk together grated garlic, lemon zest and juice, paprika, mustard, 1/2 teaspoon salt, and 1 teaspoon water in a small bowl. Squeeze roasted garlic from skins, and add 2 tablespoons to bowl, reserving remainder for another use. Stir to combine but leave very chunky. Stir in oil (do not completely incorporate). 
  3. Shave kohlrabi very thinly on a mandoline. Divide among 4 plates; season with 1/2 teaspoon salt. Spoon dressing over kohlrabi, then top with arugula leaves and almonds.

warm kohlrabi salad


  • 3 pounds kohlrabi, peeled and quartered (about 4 kohlrabi)

  • 4 medium carrots

  • 2 cloves garlic

  • 1/4 cup olive oil

  • 1 quart cherry tomatoes (multi-color if available)

  • 4 scallions, sliced thin

  • 2 packed cups parsley leaves, chopped

  • 2 tablespoons lemon juice

  • Kosher salt and freshly ground black pepper


  1. Shred the kohlrabi, carrots and garlic in a food processor fitted with the shredder attachment.

  2. Heat the olive oil in a large skillet over high heat. Add the tomatoes, followed by the shredded vegetables. Saute for 3 to 5 minutes. Season with salt and pepper, and then add the scallions, parsley and lemon juice, stirring until incorporated. Simmer for 10 to 15 minutes.

Read more at:

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Makes: 8 fritters

What You Need

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)

What To Do

  1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
  4. Serve fritters with avocado cream and sliced green onions.


These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.


Kohlrabi, Turnip, and Radish Carpaccio

Serves 4 (first course)


  • 1 large green kohlrabi, peeled
  • 1 medium Japanese turnip, peeled
  • 1 medium watermelon radish, peeled
  • 1/4 cup cilantro leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon pink peppercorns
  • Kosher salt


  1. Using a slicer, cut the kohlrabi, turnip, and radish into paper-thin slices. Lay the slices on a serving platter. Scatter the cilantro leaves over the slices, then drizzle with the lemon juice and the oil. Sprinkle the peppercorns and a large pinch of salt over the dish and serve.

Kohlrabi Slaw

Contributed by Kyle Bailey




fast, make-ahead, vegetarian

Kohlrabi is a member of the cabbage family that’s firm and round—not a leafy head. It’s crisp and juicy and makes a fantastic creamy slaw. Try it with Kyle Bailey’s Panko-Crusted Chicken Tenders


  • 1/3 cup mayonnaise
  • 3 tablespoons canola oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons whole-grain mustard
  • 3/4 teaspoon sugar
  • 3/4 teaspoon celery seeds
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds purple and/or green kohlrabi, peeled and coarsely shredded on a box grater
  • 1 cup shredded green cabbage
  • 1 medium celery rib, thinly sliced crosswise
  1. In a large bowl, whisk the mayonnaise with the canola oil, vinegar, mustard, sugar, celery seeds, 1 1/2 teaspoons of salt and 3/4 teaspoon of pepper. Add the kohlrabi, cabbage and celery and toss well. Cover and refrigerate for 1 hour. Season the slaw with salt and pepper and serve.

Make Ahead:The kohlrabi slaw can be refrigerated overnight.

kohlrabi, fennel and blueberry salad

Food & Wine (July 2011)

Total time: 30 minutes
Servings: 6 

  • 1/2 cup sliced almonds
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons minced shallot
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon pure maple syrup
  • 1/4 cup grapeseed oil
  • Salt and freshly ground pepper
  • 1 1/4 pounds kohlrabi, peeled and very thinly sliced on a mandoline
  • 1 fennel bulb, trimmed and thinly sliced on a mandoline
  • 2 ounces semifirm goat cheese, such as Evalon, Garrotxa or Manchester, shaved (1/2 cup)
  • 1 cup blueberries or pitted, halved sweet cherries
  • 2 tablespoons torn mint leaves
  1. Preheat the oven to 350°. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
  2. In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
  3. In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.


Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less

  • 1/4 cup cream
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon good mustard
  • 1/2 teaspoon sugar
  • Salt & pepper to taste - go easy here
  • Fresh mint, chopped
  • 1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
  • 2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
  1. Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Still wondering about kohlrabi? Check out this blog entry from the NYTimes: