Kohlrabi has a sweeter, milder flavor than most cabbages. It assimilates the flavor of whatever is incorporated into the recipe. It can be cooked like a potato: boiled, steamed or roasted, mashed, creamed and buttered, but most people have it either raw or slightly sauteed.
Choose small kohlrabi "bulbs" to serve raw; save the large bulbs for recipes in which the vegetable is treated like a potato. Either size should be peeled; the skin can be stringy and tough.
This salad goes well with barbecued ribs and a Belgian white beer.
Make Ahead: The salad can be assembled and refrigerated up to 3 days in advance.
Servings: 6 - 8
- 1/3 cup nonfat plain Greek-style yogurt, such as Chobani brand
- 1/3 cup olive-oil mayonnaise, such as Hellmann's brand
- Juice of 1 large lemon (2 tablespoons)
- 1 tablespoon coarse-grained mustard, such as Grey Poupon Country Dijon
- 1/2 teaspoon sugar (optional, especially if the apple is sweet and juicy)
- Leaves from 3 large sprigs flat-leaf parsley, finely chopped (2 tablespoons), plus a few sprigs for garnish
- 1 1/2 pounds (3 medium) kohlrabi bulbs (peeled), cut crosswise and then cut into very thin strips (julienne; if the leaves are still on the kohrabi bulbs; reserve for another use, such as adding to sauteed greens)
- 2 medium carrots (peeled), cut into julienne
- 1 handful (about 10) snow peas (strings discarded), cut crosswise into julienne
- 1 medium Granny Smith apple (peeled), cored and cut into julienne
Combine the yogurt, mayonnaise, lemon juice, mustard, sugar, if using, and chopped parsley in a large bowl.
Add the kohlrabi, carrots, snow peas and apple; mix well to coat evenly. Let sit at room temperature for a few minutes to let all the flavors blend.
Garnish with parsley sprigs and serve.
Adapted from a recipe in the October 1992 issue of Gourmet magazine, by Cynthia A. Brown, assistant director of Green Spring Gardens in Alexandria.
Tested by Jane Touzalin.
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