Kara Brown, General Manager | May 19, 2019

Kale is the go-to vegetable--with good reason--but other members of the brassica family that have similar health benefits often get overlooked.  Kohlrabi (German for ‘cabbage turnip’) is a delicious veggie that can be stored all winter long. Nutritionally, it is low in calories, and provides fiber, potassium, vitamin A, folic acid, calcium, and a hefty amount of vitamin C.

Right now, we have kohlrabi from R&R Secret Farm.  When harvested fresh, the leaves can be used just the same as kale or collards.  Or try blending them with olive oil and garlic to make a pesto. The ‘meat’ of the kohlrabi, though, is under a dense, rough skin.  Don’t be intimidated by it--a good knife will easily slice off the exterior. (And that skin is what allows kohlrabi to be stored for long periods.)

When cooked, kohlrabi takes on a lovely, rich taste, similar to the slightly sweet taste of a rutabaga.  Putting it in your next saute or root roast is a great way to add variety. When eaten raw, kohlrabi tastes similar to cabbage, but dense and crunchy.  It’s a great vegetable stick for dipping and snacking.

My favorite kohlrabi recipe is a slaw.  Since kohlrabi stores well all year round, this slaw can by a typical summertime slaw, but it is also a great fresh pick-me-up in winter.  Next time you make your favorite slaw recipe, trying using shredded kohlrabi instead of cabbage. I like my slaw a little more substantial, using thinly sliced kohlrabi, and for good measure, adding turmeric and ginger for digestion and immunity benefits.  It makes a great side dish, or even just a meal on its own.

Kohlrabi Slaw


  • 1 large kohlrabi, or 2 or 3 smaller ones (about 3 pounds)
    one carrot

  • one watermelon radish (not necessary, but if available it adds some great color and flavor)

  • one medium onion (yellow or red, depending on preference), or 4-5 scallions

  • 1 clove garlic, minced

  • 1 32oz container of yogurt, strained; or about 2 cups Greek yogurt

  • 1 tbsp mustard (choose your favorite; a dijon works nicely)

  • 1 tbsp apple cider vinegar

  • 1 tsp turmeric

  • 1 tsp ginger

  • (if you have fresh ginger and/or turmeric available, use a ½ tsp of each, minced)

  • 2 tbsp nutritional yeast

  • 1/2 tsp chili flakes, or 3 tsp hot sauce of choice

  • 3 tsp salt

  • 1 tsp black pepper


To strain the yogurt, pour the whole container into a sieve lined with a cheesecloth or clean dish towel.  Place sieve over bowl, and cover the yogurt with the rest of the cloth. Place a small plate on the covered yogurt, and then put a can on top of the plate and put in fridge to strain.  Let strain at least 2 hours, or overnight.

(Instead of yogurt, you could easily use sour cream or mayonnaise, or vegan mayonnaise, but the yogurt is a healthy and tangy option.  I actually prefer using this cashew cheese, omitting the agar flakes.)

Peel the kohlrabi, and chop it along with all the other vegetables for a chunky dish, or grate them for a finer slaw.  Throw in a large bowl all together, and mix with all the other ingredients. Adjust saltiness and spice according to taste.

Theo Horne