If you have ventured through the farmers markets lately or joined a CSA, you are probably looking at a few bulbs of Kohlrabi to use up. The first time I tried kohlrabi I grilled it with onions, garlic, salt and pepper. It turned out good but nothing to rave over. My friend suggested just eating the slices raw with olive oil and salt/pepper to taste. She was right, raw is the way to go with this. The flavor is similar to broccoli stem or cabbage, but more delicate. This simple salad uses up these strange looking orbs in a fresh way. I didn’t fully skin the bulbs before thinly slicing, but I did scale down some of the thicker portions of the skin to avoid any woody or tough pieces in the salad. The leafy greens are edible too, I plan to pulverize those in my morning smoothie.
1-2 bulbs of kohlrabi cleaned and sliced thin
1/2 red onion, diced
1 handful of fresh herbs (I went with parsley and thyme)
1-2 Tbsp of good quality olive oil
Generous dashes of salt and pepper to taste
1. Slice the kohlrabi, onion, and herbs. Mix in a large bowl with olive oil and salt/pepper until evenly coated.
Note: If you want to take it up a notch, some crumbled feta and bacon would be delicious mixed in as well.