Cooking with Kohlrabis


Picking kohlrabis and eating them right from Grandpa Tabar’s garden is a favorite childhood memory for my husband, Jim.  So I couldn’t resist snapping a picture of our grandson Levi in our own garden when he found a coveted kohlrabi for his Grandpa.


Sadly, the season for fresh vegetables and berries in our backyard is over.

But fortunately for Jim, I did have a little kohlrabi victory last week!  A farmer in our Local Roots Market co-op brought some in to the Ashland store. Kohlrabis are like dessert to Jim, and he thoroughly enjoyed these.

Behold the kohlrabi.

As I said, Jim loves them raw and gladly eats them before they even get from the garden to kitchen, brushing off as much dirt as possible. I definitely prefer NOT to do that. Peeling off the tough stems and outer layer is strongly advised. But throw them in a sauté pan with other vegetables or shred them into a slaw and I’m good.

Here are three easy recipes I created for kohlrabis. If you haven’t sampled this small green nutritional veggie yet, I hope this encourages you. Kohlrabis are a bit cabbagey in taste and texture. Give them a try!

It’s so hard to suggest serving sizes. Just depends whatever else you are making. We have a tendency to eat a lot of what we like, no matter the serving size. 

Kohlrabi Green Bean Sautee                                                                                   Serves 2


1 tbsp. oil (I prefer refined coconut oil.* Use refined because of it’s high smoke point.)

3 tbsps. aminos**

2 tbsps. brown sugar

1 minced clove of fresh garlic

a couple dashes of freshly ground pepper

1  chopped carrot

1-2 sliced small kohlrabis

handful of fresh or frozen green beans, cut in thirds

1 medium onion, cut in chunks


Mix oil, aminos, brown sugar, garlic, and pepper together to make a teriyaki sauce in a small bowl. Coat bottom of the pan with a bit of the sauce (I use an enamel coated cast iron) and heat up on medium high. While sauce is heating, put vegetables in the small bowl to soak up the remainder of the teriyaki. Saute veggies on medium high for five minutes.


Serve over brown rice, noodles, or as a side dish.

*This link boasts an interesting article on cooking with oils and fats.

**I would encourage you to go to the aminos link and learn about the benefits. Aminos may be too naturally salty for you; if so don’t hesitate to water it down a bit. And make sure not to add salt to your dish.


Creamy Kohlrabi Slaw                                                                                               Serves 2-4


4 medium shredded kohlrabis

2 shredded carrots

1 tbsp. dill weed

1/4 tsp. garlic powder

1 part mayonnaise and 1 part sour cream~ just enough to coat the vegetables


Mix everything in a bowl together. Chill before serving.


Poppy Seed Kohlrabi Slaw                                                                                    Serves 2-3


2-3 medium shredded kohlrabis

1/8 cup chopped red onion

1 small shredded carrot

2 tbsps. olive oil

5 tbsps. white vinegar

3 tbsps. brown sugar

1/2 tsp. ground mustard

1 tsp. poppy seeds


With an immersion blender or food processor, mix all ingredients except kohlrabi and oil. (I use an immersion blender.) Gradually add oil and blend. Coat shredded kohlrabi with dressing. Save any leftover dressing for a green leafy salad or cabbage slaw.

Obviously, any of these three recipes can be adjusted to your taste. Have fun getting creative with them!  The green beans, kohlrabis, and onions came from my garden, so it was great fun for me to make these dishes. To fellow beginning gardeners: these three veggies are easy to grow so they are good ones to try. I haven’t attempted carrots or garlic yet. Maybe next year. Any helpful hints?

yes, my onions are small this year; kohlrabi is in the center



Recipe Rehabs for Tinnitus Sufferers:

If you or someone you are cooking for (like my husband) suffers from tinnitus, ringing in the years, I suggest you adjust your recipes to reduce salicylate from your meals. It’s naturally found in lots of foods and can increase the volume of the ringing. For a list of foods to avoid, see salicylate sensitivities.

Here’s what how I would change up the recipes for Jim. He says it helps.                         Omit carrots and pepper. The creamy slaw may not be a good choice at all for those with ringing in the ears. Substitute ghee or butter for the coconut oil. Substitute malt vinegar for the white vinegar.

I’m constantly substituting ingredients for Jim. Got to take care of our special Grandpa!

Levi, Jim, and Owen at Five Guys

2 thoughts on “Cooking with Kohlrabis

  1. Hi, Donna! What fun you are having…I love to experiement too, but have been so pressed for time as we get ready to travel for our 50th anniversary…getting Christmas “ready” before we leave Tuesday is a challenge! Blessings in what you are experiencing..beautiful pictures, although I think a bowl of ice cream would go great with all of it (your own flavor choices, of course).


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