Every time I make this kohlrabi salad, I smile — no need to fight for a piece of cabbage core anymore. I get the best young kohlrabi on my local farmers market now. The whole vegetable is just that juicy, crunchy, and sweet goodness from my childhood. Livin Organics farm grows kohlrabi naturally, harvests it right before the market, and sells every vegetable with leaves attached. All parts of kohlrabi are edible, packed with nutrients, and delicious — raw or cooked.
This salad recipe is a tribute to my childhood memories. It is as simple as the core of all things. Kohlrabi sticks are seasoned with salt and pepper, lightly drizzled with aromatic oil and white balsamic vinegar, and tossed — that’s it. Tender kohlrabi leaves can be added to the salad. Alternatively, they are suitable for the greens salad on their own or combined with other leafy vegetables. Но листья кольраби заслуживают отдельного рецепта.