Kohlrabi is fresh and in season right now. There are many ways to enjoy this wonderful vegetable. Kohlrabi is a sweet, almost nutty member of the broccoli family. Broccoli is the member whose focal point for eating is flowers. Rabe and Kailaan are the members of the family eaten primarily for their slightly bitter, savory leaves. Kohlrabi is eaten for the fleshy stalk. Here we share three ways to enjoy this crunchy, sweet vegetable.
Peel and coarsely grate or shred 4 medium kohlrabi, 2 medium carrots, and 1 medium onion. Remove the base and outer leaves from, and coarsely grate or finely shred 1 small red cabbage.
In a small bowl, whisk together 1/2 cup mayonnaise (or vegan "mayonnaise"), 2 TB apple cider vinegar, 1 TB sugar or honey, 2 tsp. caraway seeds, 1 tsp. dried or 1 TB fresh dill, and 1/8 tsp. black pepper. Adjust dressing to your personal taste, such as adding 1 tsp. dried hot peppers for heat, additional sugar or honey for a sweeter dressing, or salt.
Mix together shredded or grated vegetables with dressing. Even better after the salad's flavors have mixed for an hour or more. (Refrigerate if you are not serving this salad immediately).
Kohlrabi with Carrots and Dill
Peel, half, and thinly slice 2 medium kohlrabi into half moon shapes. Peel, half, and thinly slice 2 medium carrots into half moon shapes. Peel, half, and thinly slice 1/2 medium red onion into half moon shapes.
Heat 1 TB olive oil in a medium-large skillet over medium-high heat. When the skillet is hot and the oil spreads, swirl the oil around the base of the skillet by tipping the skillet gently from side to side. Add 1 tsp caraway seeds to the hot pan and stir for about 20 seconds, until fragrance of caraway seeds is released.
Add the sliced vegetables, and cook over medium-high heat, stirring frequently. Cook the vegetables in this way, adding water a tablespoon at a time, if necessary, to keep vegetables from sticking to pan, until the vegetables are fork tender, about 5 minutes. Add 1/2 tsp. dried dill or 1 TB freshly chopped dill to the vegetables and toss them until coated with dill.
Kohlrabi and Radishes
Scrub and peel 1 medium-large kohlrabi and 1 bunch (5-6) radishes. Peel 1 red onion. Slice onion into crescent moon shapes. Slice the kohlrabi bulb into eighths, then slice it into thin (1/4"-thick) pieces. Halve radishes, then cut into thin half moons. Heat 1 TB olive oil in a frying pan over medium-high heat. When the oil starts to shimmer, roll the pan from side to side to distribute the oil evenly across the hot pan. Add all the vegetables and stir regularly, turning them so they have even time on the hot surface of the pan. Once the onion is translucent, add 1/4 tsp. celery seed, 1/2 tsp. caraway seed, 1/8 tsp. ground pepper, and a sprinkle of salt over the vegetables. Turn to coat. Cook an additional 7 minutes, covering the pan, and turning and stirring the vegetables every 2 minutes, using additional water (2 TB at a time!) if necessary. Stir in 2 tsp. apple cider vinegar and 1/2 tsp. dried drill, tossing the vegetables evenly to coat.