Good Eats: Superfood Kohlrabi Salad Recipe

May 14th, 2015 • BY

kohlrabi salad
The mighty-yet-humble kohlrabi.

Love exotic veggies? Then Kohlrabi, a trendy cabbage-cum-superfood bulb vegetable, might be a perfect fit for your culinary arsenal this summer.

Of German origins, the refreshingly light kohlrabi can be shredded raw for slaws and salads, juiced, roasted, pickled, baked, or stir fried. With a taste similar to—but a bit sweeter and milder—its turnip cousin, kohlrabi complements many recipes.

This bodacious bulb also packs a nutritional punch. Kohlrabi boasts more vitamin C than cauliflower, strawberries, melon, and even orange juice. It’s also high in fiber, replenishing water content, and potassium, which is excellent for post-workout recovery.

Here, Oakland’s delicious A16 Rockridge eatery shares its recipe Southern Italy-inspired Kohlrabi Salad. Grab a kohlrabi from your local market or farmer’s market—it’s available in stores year-round but it’s in season all summer peaking in October—and you’re off and slicing.
 
Kohlrabi Salad
[With fennel, arugula, fried capers & grana padano]
Courtesy of Executive Chef Rocky Maselli
 
Ingredients:
·         1 Kohlrabi, leaves removed, thinly sliced on mandolin
·         .5 lb. Arugula
·         1 Fennel bulb, thinly sliced on the mandolin
·         Shallot, thinly sliced on mandolin
·         Lemon juice
·         Padova olive oil
·         Salt to taste
·         Capers, fried in olive oil
·         Grana cheese to finish
·         Black pepper, ground to finish
 
Instructions:
Toss together kohlrabi, arugula, shallot, lemon juice, padova olive oil, and salt. Plate and top with fried capers, grana and black pepper. Bon appétit.

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