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Kohlrabi and Apple Salad with Caraway

Kohlrabi and Apple Salad with Caraway

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Ingredients

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 medium kohlrabi or 1 medium celery root (celeriac), peeled, thinly sliced on a mandoline
  • 2 small heads frisée, torn into bite-size pieces (about 6 cups)
  • 1 crisp red apple (such as Pink Lady or Honeycrisp), thinly sliced
  • 4 tablespoons chopped fresh chives, divided

Recipe Preparation

  • Toast caraway seeds in a small dry skillet over medium heat, tossing often, until fragrant, about 3 minutes. Let cool, then coarsely chop.

  • Whisk caraway, oil, vinegar, and mustard in a large bowl; season with salt and pepper.

  • Add kohlrabi, frisée, apple, and 2 Tbsp. chives to bowl with dressing and toss to coat; season with salt and pepper.

  • Top salad with remaining 2 Tbsp. chives just before serving.

,Photos by Hirsheimer Hamilton

Nutritional Content

Calories (kcal) 210 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 9 Protein (g) 4 Sodium (mg) 410Reviews Section

Kohlrabi Slaw with Cashew Cream

If you’ve visited your local farmer’s market or given your grocery store’s produce section a close peruse, you’ve probably seen kohlrabi before without even realizing it! While kohlrabi is a funny-looking vegetable, we love grabbing a couple and using them for this tasty Kohlrabi Slaw with and Cashew Cream. We load it with apples and carrots for a vegan dish that brings any meal instantly alive.


Kohlrabi and Green Apple Salad With Roasted Sesame Seeds

Have you ever tried kohlrabi? Kohlrabi belongs to the cabbage family. It can be eaten raw or cooked. It is crunchy and slightly spicy, maybe like something between a radish and a turnip. I like to add it to my salads with green apples. It is so refreshing!

For 6 servings you will need:

-2 tsp. sesame seeds or caraway seeds

-1 tbsp. tamari sauce (optional)

-3 tbsp. vinegar. I like white wine or champagne vinegar

-6 to 8 cups of any salad. I like frisee or young arugula

-8 tbsp. chopped fresh chives

-1 to 2 tbsp. of Dijon mustard

Preparation:

You will toast the sesame or caraway seeds in a small pan until they are fragrant. Be careful, do not burn them, and toss often.

Mix the Dijon mustard, oil and vinegar, salt and pepper to your taste, and the optional tamari sauce in a bowl to prepare the dressing.

Slice the peeled kohlrabi and the unpeeled but well washed and cored green apples with a mandolin. I usually select 2mm as a width.

Put the salad in a large bowl, add the dressing with the sliced kohlrabi and apples, mix with the chopped chives. Reserve some of the chives to top the salad just before serving.


Green Apple, Fennel & Kohlrabi Salad

This delicious salad was created based on an existing recipe but with some serious twists. It requires a mandoline or slicer. The mandoline is crucial to get the apple, fennel and kohlrabi sliced perfectly and evenly. You can be creative and add spiralized carrots for color. You can also use a celery root or celeriac instead of the fennel.

Kohlrabi is a crunchy and fresh type of cabbage, high in water. It really is a nice combination with fennel as it has a rather neutral taste. the fennel has this liquorish flavor that will give the extra zing to this salad.

Caraway are very small black seeds and look a little bit like cumin. They have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. Caraway seeds are used as a spice in breads, especially rye bread or in some cakes.

For 4 servings you will need:

– 2 medium kohlrabi, peeled and thinly sliced on the mandoline (the slices must be almost transparent)
– 1 green apple, also thinly sliced on the mandoline (I keep the skin). Take the core out first. Cut the slices in half
– 1 fennel bulb. Get rid of the outer layer. Thinly slice it on the mandoline. If the bulb is large, cut the slices in half
– 2 to 3 small heads of salad, if it is frisee salad, or 6 to 8 cups of young arugula
– 1 finely chopped large onion
– a few sprigs of fresh chives, chopped
– For the vinaigrette: 1 tsp.caraway seeds, 3 Tbsp. olive oil, 2 Tbsp. white vinegar, 1 Tbsp. Dijon mustard, coarse salt and pepper to your taste

How to prepare:

– Mix the salad, fennel, kohlrabi and apple slices in a large bowl and add the chopped onion
– Toast the caraway seeds for a couple of minutes over medium heat in a pan to release the fragrance
– Whisk the olive oil, vinegar, salt, pepper, mustard and caraway seeds
– Mix the vinaigrette with the salad


Amazing Kohlrabi Recipes

There are so many great ways to incorporate this flavorful and super-good-for you veg in a variety of your dishes. So, let’s take a peek at some, shall we? Here are 15 kohlrabi recipes to add to your weekly menu.

1. Kohlrabi Ham Bake

Simply Recipes has a fabulous ham and kohlrabi bake that would be a unique and delicious accompaniment to the table this weekend. It’s a great brunch treat or something to spice up family dinner. It’s got a lot of great flavors included that are really enjoyable.

2. Sautéed Kohlrabi with Onions & Cream

Here’s a delicious side dish for any dinner and you can snag all of the details at Martha Stewart. This onion and cream bite is a great accompaniment for a main chicken entrée. Learn how to whip it up by taking the leap.

3. Creamed Kohlrabi & Spinach

Tasting Table has another fabulous side dish to add to you weeknight menus. This cream spinach and kohlrabi bite works lovely with pork, chicken, or even beef entrees. And it’s unique too, making it more fun at the table and in the kitchen.

4. Kohlrabi Fritters with Garlic Herb Cashew Cream

You can fry them up too! These appetizers are unique and delicious. Grab the recipe and know-how by visiting Naturally Ella – and don’t forget to whip up that sauce for the fritters too.

5. Whole-Roasted Kohlrabi

You can even whole roast some kohlrabi and brighten up dinnertime in that way. It looks like something from a fine restaurant that you could order and indulge in. Learn how to make it at Food & Wine.

6. Kohlrabi & Apple Salad with Caraway

You can even serve kohlrabi up on the lighter side within a salad. This apple mix has quite the flavor and crunch, making it a great summertime or fall treat. Check out all the details at Bon Appetit.

7. Kohlrabi & Zucchini Fritters with Sriracha

Lean Green Nutritional Fiend had some fritters up their sleeve as well. This time the kohlrabi is combined with zucchini. Just make sure you have some kind of yummy dipping sauce to finish off the bite.

8. Kohlrabi & Ham Gratin

Get a bit more indulgent with this veggie treat by creating a “gratin” version of it. You can learn how to by visiting EatingWell. This is another great dish to bring to your potluck holiday or brunch!

9. Kohlrabi, Carrot & Fennel Slaw

Jazz up your spring and summer BBQ’ with some slaw! It’s a unique take on a classic recipe and full of different flavors. Catch it all at Recipe Land.

10. Potato, Corn, & Kohlrabi Chowder

Know Your Produce has a soup that may become a part of your staple recipes. This kohlrabi and corn chowder is packed with good-for-you ingredients and great flavor. Whip this up when fall comes to call.

11. Kohlrabi Rissoto

Do you love risotto? Well, you can test your skills with some of this kohlrabi risotto we found at NYT Cooking. Check it out and indulge in a bowl by the weekend.

12. Kohlrabi & Cucumber Salad

Simple Comfort Food has another cold salad for you to try. Get some crisp flavors and a great side dish to your potluck by trying it out. Kohlrabi and cucumber go together quite nicely.

13. Kohlrabi, Leek, & Gruyere Pizza

There’s even some pizza that you can whip up using this unique veggie. Dive on into the recipe EatingWell

14. Kohlrabi Chips & Hippie Ranch Dip

You can even make kohlrabi chips! Healthy, guilt-free, but still super delicious check out the details by visiting our friends at Brit + Co. It’s the Hippie Ranch Dip that really highlights it all.

15. Kohlrabi Home Fries

And finally, you can create some flavorful and indulgent kohlrabi home fries to highlight any meal. From breakfast to dinner, it’ll be a delicious side dish. Visit NY Times to get the recipe.


15 Kohlrabi Recipes To Add To Your Weekly Menu

If you haven’t heard of kohlrabi, we won’t hold it against you. Although it’s becoming increasing popular, there are plenty that have never heard of this turniplike cousin of cabbage. There are so many great ways to incorporate this flavorful and super-good-for you veg in a variety of your dishes. So, let’s take a peek at some, shall we? Here are 15 kohlrabi recipes to add to your weekly menu.

1. Kohlrabi Ham Bake

Simply Recipes has a fabulous ham and kohlrabi bake that would be a unique and delicious accompaniment to the table this weekend. It’s a great brunch treat or something to spice up family dinner. It’s got a lot of great flavors included that are really enjoyable.

2. Sautéed Kohlrabi with Onions & Cream

Here’s a delicious side dish for any dinner and you can snag all of the details at Martha Stewart. This onion and cream bite is a great accompaniment for a main chicken entrée. Learn how to whip it up by taking the leap.

3. Creamed Kohlrabi & Spinach

Tasting Table has another fabulous side dish to add to you weeknight menus. This cream spinach and kohlrabi bite works lovely with pork, chicken, or even beef entrees. And it’s unique too, making it more fun at the table and in the kitchen.

4. Kohlrabi Fritters with Garlic Herb Cashew Cream

You can fry them up too! These appetizers are unique and delicious. Grab the recipe and know-how by visiting Naturally Ella – and don’t forget to whip up that sauce for the fritters too.

5. Whole-Roasted Kohlrabi

You can even whole roast some kohlrabi and brighten up dinnertime in that way. It looks like something from a fine restaurant that you could order and indulge in. Learn how to make it at Food & Wine.

6. Kohlrabi & Apple Salad with Caraway

You can even serve kohlrabi up on the lighter side within a salad. This apple mix has quite the flavor and crunch, making it a great summertime or fall treat. Check out all the details at Bon Appetit.

7. Kohlrabi & Zucchini Fritters with Sriracha

Lean Green Nutritional Fiend had some fritters up their sleeve as well. This time the kohlrabi is combined with zucchini. Just make sure you have some kind of yummy dipping sauce to finish off the bite.

8. Kohlrabi & Ham Gratin

Get a bit more indulgent with this veggie treat by creating a “gratin” version of it. You can learn how to by visiting EatingWell. This is another great dish to bring to your potluck holiday or brunch!

9. Kohlrabi, Carrot & Fennel Slaw

Jazz up your spring and summer BBQ’ with some slaw! It’s a unique take on a classic recipe and full of different flavors. Catch it all at Recipe Land.

10. Potato, Corn, & Kohlrabi Chowder

Know Your Produce has a soup that may become a part of your staple recipes. This kohlrabi and corn chowder is packed with good-for-you ingredients and great flavor. Whip this up when fall comes to call.

11. Kohlrabi Rissoto

Do you love risotto? Well, you can test your skills with some of this kohlrabi risotto we found at NYT Cooking. Check it out and indulge in a bowl by the weekend.

12. Kohlrabi & Cucumber Salad

Simple Comfort Food has another cold salad for you to try. Get some crisp flavors and a great side dish to your potluck by trying it out. Kohlrabi and cucumber go together quite nicely.

13. Kohlrabi, Leek, & Gruyere Pizza

There’s even some pizza that you can whip up using this unique veggie. Dive on into the recipe EatingWell

14. Kohlrabi Chips & Hippie Ranch Dip

You can even make kohlrabi chips! Healthy, guilt-free, but still super delicious check out the details by visiting our friends at Brit + Co. It’s the Hippie Ranch Dip that really highlights it all.

15. Kohlrabi Home Fries

And finally, you can create some flavorful and indulgent kohlrabi home fries to highlight any meal. From breakfast to dinner, it’ll be a delicious side dish. Visit NY Times to get the recipe.


Kohlrabi – Cooked

Kohlrabi in Polish is kalarepa – it belongs to the cabbage family – the Brassicas.

It is a swollen stem and spherical in shape.

I have already written about eating it raw in salads – now I am going to write about eating it cooked.

You can either steam whole kohlrabi and peel them once they are cooked and cooled a little or you can peel and chop them first and then boil them (with the addition of a little salt and sugar).

Steamed, Peeled and Chopped

Peeled, Chopped and Boiled

Buttered kohlrabi

Cook the kohlrabi by steaming or boiling then toss the chunks into melted butter and serve with chopped flat leaf parsley or dill.

Served here in a dish by J & G Meakin – Topic – designed by Alan Rogers – 1967

Kohlrabi à la Polonaise

Melt butter in a pan and stir in dried breadcrumbs to make the à la Polonaise topping and pour this over the cooked kohlrabi chunks.

Served in Saraband by Ridgeway – 1940-1959

Creamed kohlrabi

Cook the kohlrabi by boiling chunks in a vegetable stock with a little sugar added.

Drain the kohlrabi and mash them adding several large tablespoonfuls of soured cream.

Serve with chopped flat leafed parsley.

Served here in a dish by Royal Doulton – Carnation 1982 – 1998

Kohlrabi baked with cheese

Ingredients

50g of grated cheese (cheddar, Gouda, Edam or similar)

Cheese sauce – ingredients

1-2 tablespoons of plain flour

150 ml of vegetable stock (can be from concentrate/cubes – I use made up Marigold powder)

4 tablespoons of soured cream

Cheese sauce – method

Melt the butter in a sauce pan and add the plain flour.

Cook lightly to blend the two together.

Stir in the stock and mix to make a lump free sauce.

Stir in soured cream to make a smooth sauce.

Pre-heat the oven to GM4 – 180°C

Place the slices of kohlrabi into an oven proof dish layering up with most of the cheese sauce.

Put the grated cheese on top.

Pour the rest of the cheese sauce over the top.

Put in the oven and bake for around 30 minutes.

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Kohlrabi Carpaccio with Melon

Today we have a spicy version of a carpaccio packed full of flavor.

Ingredients:
1 serving of seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving of melon
1 serving of vegetables (e.g. kohlrabi and arugula)
Fresh ginger
1/2 chili pepper
Vinegar
Salt and pepper

Preparation:
Roast the seeds in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the seeds from the melon, cut into thin slices and remove the skin. Wash arugula, drain and spread on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash chili, cut into thin rings and sprinkle over it. Grate the ginger, and mix with the pepper and vinegar. Allow to marinate for about 10 minutes and then add the seed mixture, and add this to the arranged kohlrabi and melon.

For those who don’t like it that hot, you can omit the chili altogether and just stick with the ginger and vinegar!

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Jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century. View all posts by jadwiga49hjk


Kohlrabi and Apple Salad with Caraway - Recipes

Every now and then I get a craving for the peppery crunch of a good Sixties-style coleslaw, and because I can't be bothered to make it myself (cabbage is not something I usually have in the fridge) I slope off to Woolworths to buy a ready-made one. Then, after I've eaten it, I feel queasy, because the Woolies version is so over-mayonnaised, oily and - like so many Woolies ready-meals - under-flavoured. And doubly queasy because I paid through the nose for something I could have made in a jiffy at home.

With a spare fresh kohlrabi rolling around in my fridge (the other beauty having gone into last week's Kohlrabi 'Carpaccio' with Radishes and Blue Cheese), I thought I'd make a lighter, brighter version of coleslaw, using the usual ingredients, plus grated apple, baby red cabbage and a dollop of creamed horseradish.

If you can't find kohlrabi, leave it out, or add a little finely diced celery. Sultanas are entirely optional. Make this salad in small quantities, and very soon before you serve it, because it doesn't improve on standing.

Kohlrabi, Baby Cabbage and Apple Slaw with Yoghurt & Horseradish Dressing

For the salad:
juice of one lemon
1 red apple, cored but not peeled
1 baby (fist-sized) white cabbage
1 baby red cabbage
1 young kohlrabi bulb
2 carrots, peeled
a little handful of sultanas (optional)
1 t (5 ml) caraway seeds (optional)

For the dressing:
¾ cup (180 ml) good mayonnaise (Hellman's, Kraft or home-made)
½ cup ( 125 ml) plain thick white yoghurt
2 T (30 ml) white wine vinegar
1 t (5 ml) caster sugar
1 T (15 ml) creamed horseradish, or more, to taste
salt and freshly ground black pepper

Put the lemon juice into a big plastic bowl and coarsely grate the apple directly into the juice. Toss well to combine. Finely shred the white and red cabbage, coarsely grate the kohlrabi and the carrots, and then add all the vegetables, along with the sultanas and caraway seeds, to the bowl containing the apple and lemon juice. In a separate bowl, whisk together all the dressing ingredients, taste the dressing, and adjust the seasoning if necessary (this dressing needs quite a lot of salt). Add just enough dressing (dollop by dollop) to the salad to lightly coat each individual shred: the salad should not be swimming in its dressing. Toss well and serve immediately.