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Quick Kohlrabi Kim Chi Salad Recipe

July 7, 2011 by Jeanette 16 Comments

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Quick Kohlrabi Kim Chi Salad is an easy healthy accompaniment to dinner.
Korean Spicy Kolhrabi Kimchi
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

Korean Spicy Kolhrabi Kimchi
Print

Quick Kohlrabi Kim Chi Salad Recipe

Servings 4
Author Jeanette

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!

Instructions

  1. In a mixing bowl, combine all the ingredients and mix well. Chill before serving.

Recipe Notes

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.

 

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Filed Under: Asian, dairy-free, gluten-free, salads, vegan, vegetarian Tagged With: csa, kimchi, kohlrabi, Korean

« CSA Box #4: Vegetarian Stir-Fry Garlic Scapes with Five-Spice Pressed Tofu Recipe
Frosty Kiwi Cooler and Kiwi Popsicles »

Comments

  1. SMITH BITES says

    July 7, 2011 at 10:21 am

    Kohlrabi is great although we don't see it much around here – really like what you've done with it in this recipe!

    Reply
  2. Joanne says

    July 7, 2011 at 10:48 am

    I could have SWORN that was pasta when I first saw it! All that delicious kim chi spice…definitely the perfect sauce for kohlrabi!

    Reply
  3. Kelly says

    July 7, 2011 at 12:19 pm

    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.

    Reply
  4. sherri@crunchtimefood says

    July 7, 2011 at 2:00 pm

    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.

    Reply
  5. Kalyn says

    July 7, 2011 at 2:32 pm

    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.

    Reply
  6. Pretend Chef says

    July 7, 2011 at 2:43 pm

    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.

    Reply
  7. Mary says

    July 7, 2011 at 3:08 pm

    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

    Reply
  8. Alison @ Ingredients, Inc. says

    July 7, 2011 at 4:11 pm

    Looks great! I am always wondering what to do with kohlrabi

    Reply
  9. Junia says

    July 7, 2011 at 5:09 pm

    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!

    Reply
  10. Carolyn says

    July 7, 2011 at 9:10 pm

    I love your CSA recipes. I don't believe I have had kohlrabi before and now I need to remedy this situation!

    Reply
  11. Marla says

    July 7, 2011 at 9:54 pm

    Jeanette this is such a unique salad. I have never had kohlrabi but now I would love to try it!

    Reply
  12. Jeanette says

    July 8, 2011 at 3:20 am

    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.

    Reply
  13. Sylvie @ Gourmande in the Kitchen says

    July 8, 2011 at 7:09 am

    I've always been intrigued by Kohlrabi but never tried it, I think it's about time I did.

    Reply
  14. Kate@Diethood says

    July 8, 2011 at 7:43 pm

    Jeanette, that looks too pretty to eat!! 🙂

    Reply
  15. Desi says

    July 8, 2011 at 9:12 pm

    Happy Friday! I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂

    http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html

    Reply
  16. Katie Yoon says

    July 12, 2011 at 5:41 pm

    I've never tried Kohlrabis, but your kimchi looks so yummy!

    I will follow you.
    http://www.katieyoon.blogspot.com

    Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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