Harvest of the Month: Kohlrabi


If you looked at this month’s Harvest of the Month poster and thought “What on Earth is that?” you aren’t alone. Kohlrabi is a delicious and underappreciated local crop, which is why it’s being featured this November.

Kohlrabi is part of the brassica family, which also includes broccoli, cabbage, cauliflower, kale, Brussels sprouts, and turnips. Although it looks like a root vegetable, it’s actually an enlarged stem, with a taste similar to a broccoli stem, but with the crunch of a green apple. The leaves and leaf stalks are also edible, and can be cooked and eaten as you would kale or spinach. Kohlrabi is a rich source of vitamins B and C, as well as potassium, magnesium, calcium, and copper.

I like to eat kohlrabi raw and dipped in hummus along with celery and carrot sticks, or shaved on top of a salad. It can also be roasted, or boiled and mashed along with potatoes for a lower-carb side dish.

This month, try our featured recipe: Kohlrabi and Carrot Slaw.

Kohlrabi and Carrot Slaw

(Recipe by Gabrielle Chronister)

1 kohlrabi
1 cup shredded carrots
1 green onion, thinly sliced
1/4 cup chopped cilantro
1/8 cup chopped mint
1/8 cup chopped basil


1 Tbsp. rice vinegar
1 Tbsp. fresh lime juice
1 Tbsp. honey
1/2 Tbsp. coconut aminos or low sodium soy sauce
2 Tbsp. olive oil or avocado oil
1 garlic clove, grated or minced
1/2 tsp. grated fresh ginger
Salt to taste

Remove the leaves and stems of the kohlrabi and save for a salad or saute. Peel the thick outer layer of the bulb and either slice into thin matchstick pieces, spiralize, or process in a food processor using the shredding blade. Place prepared kohlrabi, shredded carrots, and herbs in a medium bowl and set aside.

Whisk all dressing ingredients together and pour over salad. Toss and add more salt if needed. Place in fridge until ready to eat.