Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round— at the grocery store, even. While my mother prepared it simply—sliced and drizzled with lemon juice—I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.
- Prep Time
- 6-8 ServingsServings
- 4 bulbs kohlrabi
- 3 cups shredded green cabbage
- 1/3 cup dried cherries
- 1/4 cup salted roasted sunflower seeds
- 1/4 cup coarsely chopped fresh dill
- 1/4 cup extra virgin olive oil
- 3 tablespoons pure maple syrup
- Zest of 1 lemon
- Juice of 2 lemons
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.