Our Favorite Kohlrabi Recipes

Kohlrabi Slaw with Dill and Dried Cherries
(Farm News, 6/3/14)

  • 2 medium-large kohlrabi, peeled and julienned
  • 3 tablespoons fresh dill, roughly chopped
  • 2 green onions, chopped
  • 3/4 cup dried cherries
  • zest and juice of 1 small lemon
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons olive oil
  • 1 cup spinach, sliced into ribbons

Mix together the kohlrabi, dill, green onions, cherries, lemon zest and juice, vinegar, and oil. Massage everything together for a few minutes to allow the flavors to meld. Let the salad sit for 10 minutes. Add the spinach, salt and pepper, and toss. Season to taste with salt and pepper.

Quick Kohlrabi Pickles with Dill
Farm News (5/30/12)

  • 2-3 medium kohlrabi bulbs, trimmed, peeled, and sliced thinly
  • good olive oil
  • rice vinegar or white wine vinegar
  • 2 tablespoons chopped fresh dill
  • salt and pepper

Place the kohlrabi slices in an airtight container with a lid. Drizzle with a touch of olive oil and a good splash of vinegar. Add the dill and sprinkle liberally with salt and pepper. Replace the lid and shake well. Taste and adjust seasoning. Place in fridge, shaking occasionally. They are best after they have marinated for a day, and will last about a week.