It's a lovely green veggie with a wonderful texture when raw - I only eat it raw - which resembles that of a Granny Smith apple: crunchy and very juicy.
The taste is a bit like that of broccoli - same family of this popular vegetable - but sweeter and much more intense.
I love to eat it as a side dish instead of salad, very thinly sliced. To achieve that result I use a mandoline. It's then cut so thinly that the slices naturally bend into gracious curls.
I don't know if the Japanese eat it but taste, texture and curls really make me think of a great accompaniment to Japanese food...
I go for the simplest dressing ever so that I can enjoy the full taste of the kohlrabi at its best: good extra virgin olive oil, salt and black pepper.
That's it.
Less is more.
Wonderful - here on the other side of the world (Australia) kohlrabi is only just coming into season. During winter I often cook it into soup with bacon and cream - but your salad looks so fresh I will be making that on the days I am longing for summer tomatoes and cucumbers in the dead of winter!
Posted by: Miss Anne | April 06, 2010 at 02:00 PM
Thank you for your comment, Miss Anne. Looking forward to read your kohlrabi soup recipe! I never used kohlrabi in any other way than raw before, so it would be interesting to try it in another yummy way! :)
Posted by: Nicoletta | April 06, 2010 at 02:11 PM