My childhood delicacies would seem pretty weird for kids today, no matter what country they live in, I suppose.

During the winter, my parents fermented cabbage in 3-quart glass jars known as баллоны, making batch after batch. В момент заквашивания капусты нужно быть неподалеку, чтобы досталось самое вкусное в капусте — кочерыжка, the core! A juicy, crunchy, sweet stem that holds cabbage leaves is relatively small, so kids had to fight for it!

Kohlrabi by Livin Organics farm, Spicewood, TX

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.

Kohlrabi by Livin Organics farm, Spicewood, TX

Raw Kohlrabi Salad

Prep Time5 mins
Course: Salad
Cuisine: American, European
Keyword: kohlrabi, lycooking, lyukum cooking lab, raw, recipe, salad, vegan
Calories: 138kcal


  • 2 each kohlrabi bulb medium size, young
  • 0.5 tsp kosher salt adjust to your taste
  • 0.25 tsp black pepper freshly ground, adjust to your taste
  • 1 tbsp extra virgin olive oil or any first/cold press vegetable oil
  • 1.5 tsp white balsamic vinegar fruit-flavored (e.g., passion fruit, lemon, lime, etc.) or substitute with apple cider vinegar, white wine vinegar, etc.
  • 1 handful kohlrabi leaves optional


  • Wash and peel kohlrabi bulbs. Cut them into sticks.
  • In a bowl, season kohlrabi sticks with salt and pepper and toss. Drizzle them with oil and vinegar and toss. If using, add kohlrabi leaves and toss to coat with the dressing.
  • Serve plated, or, even better, eat the sticks with your hand. Считайте, что эта хрустящая соломка из кольраби — ваши новые чипсы! Обнимите миску своей неактивной рукой и прижмите к пузу, чуть левее пупка. Активной рукой ныряйте за каждой следующей кольрабиной и хрустите в удовольствие как можно скорее после приготовления салата, пока соломка не размячилась от соли. Если пойдете с миской к телевизору, захватите салфетку вытирать руку до рта сие лакомство доносящую, потому что вдруг в какой-то момент понадобится схватить пульт.


Calories: 138kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 1229mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1835IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg
Raw Kohlrabi Salad