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| Quick Kohlrabi “Kim Chi” Salad |
In my most recent CSA Box #4, I was given a Kohlrabi, which I have only eaten raw once before. With hot summer weather here, turning on the stove is one of the last things I feel like doing these days, so a fresh Kohlrabi salad was on my mind.
Kohlrabi has a tough outer skin that needs to peeled off. Mine was a gorgeous purple color on the outside, but the inside was white like other Kohlrabi varieties.
The flesh of a Kohlrabi reminds me of a Chinese radish in taste (but milder) and texture (crunchy). Kohlrabi is part of the cruciferous vegetable family, which includes broccoli, cauliflower, brussels sprouts, Swiss chard, and kale. Did you know that kohlrabi is high in vitamin C and potassium, and is a good source of dietary fiber?
Since this kohlrabi reminded me of the Chinese radish, I decided to treat it the same way and make a Quick Kohlrabi “Kim Chi” Salad. Recently, I made Napa Cabbage Kim Chi, so I thought “Why not? Let’s try Kohlrabi Kim Chi!” Although this is probably not really considered Kim Chi, it has the spicy, sweet and sour taste of Kim Chi, more like a fresh Kim Chi.
Quick Kohlrabi “Kim Chi” Salad
Although this is more like a salad than Kim Chi, it uses similar spices, and is just as refreshing in the hot summer weather. Start with less red pepper powder and add more according to how spicy you like it.
Ingredients:
- 1 kohlrabi, peeled and shredded
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon organic sugar
- 1/2 – 1 tablespoon Korean red pepper powder (I used 1 tablespoon and it was spicy!)
Directions:
- In a mixing bowl, combine all the ingredients and mix well. Chill before serving.
Kohlrabi is great although we don't see it much around here – really like what you've done with it in this recipe!
I could have SWORN that was pasta when I first saw it! All that delicious kim chi spice…definitely the perfect sauce for kohlrabi!
How cool is it that kohlrabi showed up in your box – and how you manage to fashion it into such a beautiful salad is just beyond me (do you have a background in food styling?!!) Love the red pepper powder and sprinkling of sesame…stunning Jeanette.
I'm always looking for more ways to get cruciferous vegetables into my diet ever since a very reliable nutritionist guided me to eat one a day, especially to sustain memory. I like the spice load you've added to kohlrabi (admittedly one to try) because I think it will manage the strong taste of this vegetable. Your ability to swirl fronds of vegetables or pastas is an unmatched art! If only people could see me try to style food seemingly with a handful of thumbs. Brilliant.
What a great idea for using kohlrabi. I remember years ago when my parents became infatuated with it and started to grow it every year in the garden. Don't know why I've never planted it myself.
Does your CSA box come with a cheat sheet of what's inside? I would have had no idea what that was. I am very intrigued and would love to give this a try if I ever come across kohlrabi.
What a nice and straight forward recipe. I don't have a lot of recipes for kohlrabi, so yours is most appreciated. have a wonderful day. Blessings…Mary
Looks great! I am always wondering what to do with kohlrabi
love the kohlrabi kimchi salad! so surprised that u didn't add any salt to it. hehe my kind of food hehehe. my dad mentioned to me that my palate has become more bland lately, but i totally took it as a compliment. i'm over my salt addiction!
I love your CSA recipes. I don't believe I have had kohlrabi before and now I need to remedy this situation!
Jeanette this is such a unique salad. I have never had kohlrabi but now I would love to try it!
This is only the second time I've had kohlrabi – I love it raw in salads like this Kim Chi. My kohlrabi was so fresh it didn't need much adornment.
I've always been intrigued by Kohlrabi but never tried it, I think it's about time I did.
Jeanette, that looks too pretty to eat!!
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I've never tried Kohlrabis, but your kimchi looks so yummy!
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