Quick Kohlrabi Kim Chi Salad is an easy healthy accompaniment to dinner.
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
- 1 kohlrabi, peeled and shredded
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon organic sugar
- ½ - 1 tablespoon Korean red pepper powder (I used 1 tablespoon and it was spicy!)
- In a mixing bowl, combine all the ingredients and mix well. Chill before serving.