Shaved Kohlrabi Salad

What to do, to do?

Oh, kohlrabi. It’s a darling of the CSA (community supported agriculture) boxes and farmer’s market, throwing unassuming customers off. So, what is it, this little alien bulb? Like, are you sweet? Maybe spicy? Do I cook it, leave it alone? Let it get mushy and forgotten about in the back of the fridge?

Well, when kohlrabi is raw, use it like you would an apple--as slices, grated into a slaw. When cooked, use in place of potatoes; a whole-grained mustard potato-y salad, in a breakfast hash. Today, I say thinly sliced, chilled and simply dressed is the right way to go.

This is the part of the kitchen that I want to emphasize. When you have a new THING to prepare, find something it’s similar to and treat it that way. Then once you get used to it in a familiar preparation, THEN try out new techniques! It’s only as intense as you make it, and you can give yourself steps. One alien bulb at a time.

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Shaved Kohlrabi Salad

Course Side Dish

Prep Time 5 minutes

Total Time 5 minutes

Servings 4 people

Ingredients

• 2 medium-sized kohlrabis ends cut off and skin peeled
• juice of 1/2 a lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon thyme leaves
• freshly cracked black pepper
• sea salt to taste optional

Instructions

1. Using a mandoline or your finely tuned chopping prowess, very, very, very thinly slice each kohlrabi. Place in serving dish.
2. In a small bowl, combine the lemon juice and olive oil.
3. Drizzle the dressing over the pile of shavings.
4. Sprinkle with the thyme and crack as much black pepper as you desire over the salad (as well as the sea salt if you choose).