A favorite way to eat truly fresh kohlrabi is to peel (like a potato, Andy doesn’t peel his but I like to.) Larger kohlrabi bulbs sometimes can have a more fibrous skin which you may want to peel. The kohlrabi, slice it like you would jicama or carrots for a dip tray, and then eat the raw pieces plain or with lemon juice. The kohlrabi is fresh so it’s sweet, and has none of that strong cabbage smell old brassicas can have.
Store in a bag in the fridge.
Kohlrabi doesn’t have to be peeled after cooking.
It’s excellent cooked or raw. Try it both ways.
Grate kohlrabi into salads, or make a non-traditional coleslaw with grated kohlrabi and radish, chopped parsley, green onion, and dressing of your choice.
Try raw kohlrabi, thinly sliced, alone or with a dip. Peel and eat raw like an apple.
Steam kohlrabi whole, 25-30 minutes, or thinly sliced, 5-10 minutes. Dress slices simply with oil, lemon juice and a fresh herb, or dip in flour and briefly fry.
Saute grated kohlrabi in butter, add herbs or curry.
Add sliced or cubed kohlrabi to heart soups, stews or a mixed vegetable stir-fry.
Chill and marinate cooked for a summer salad. Add fresh herbs.
Kohlrabi leaves can be used like other greens. Store the leaves and bulbs separately. The globe will last for a few weeks in plastic in the fridge.