Weird Vegetable: Kohlrabi is one of those vegetables that I had not previously used and probably wouldn’t have recognized in the produce aisle until recently when I sought it out for this recipe. The Jerusalem authors open their description of this kohlrabi salad stating, “Kohlrabi is a weird vegetable. We don’t like saying it but it is.” Um, yes. And they are not the only ones who call out kohlrabi for being a weirdo.
(Sub)Urban Foraging: Similar to some of the other harder-to-find ingredients called for in the cookbook, I had to go to the local farmers market and a couple of grocery stores to find kohlrabi. Once I’d gathered all of the ingredients, I set about preparing the salad and was initially frustrated by the difficulty of first peeling these little jerks before I could dice them to toss with the dressing. I’ll be the first to admit that I don’t always keep my knives sharp enough, and maybe that was the biggest problem, but peeling the kohlrabi was not the most enjoyable kitchen task I’ve ever completed. My pets might have heard some salty language that afternoon.
Pretty Easy: Once I got past the initial annoyance of peeling and dicing the kohlrabi, the rest of the prep was pretty simple and straightforward, a matter of just chopping and measuring out before mixing the dressing with the kohlrabi before topping with baby watercress and sprinkles of sumac. The dressing itself is delicious and I was hopeful that it would mask the flavor of raw kohlrabi that I’m not fond of but that’s not quite how it panned out for me. You can find the full recipe here, and if you are a fan of raw kohlrabi you will probably delight in this salad. The chefs and authors of Jerusalem recommend serving it at the beginning or end of a meal or alongside other salads and cooked vegetables to serve as a light meal.
Maybe Next Time: I wanted to love kohlrabi, I really did, but I think my distaste for it is linked to how I just do not enjoy the taste of raw cruciferous vegetables, something I mentioned previously in the basic hummus post. I suspect that, like broccoli and cabbage, I might enjoy it if I try it in a dish where it’s cooked. This salad is basically a Middle Eastern version of cole slaw. If you are like my mother-in-law and enjoy raw kohlrabi and cole slaw, you’ll probably enjoy this salad but it’s not one I’m likely to prepare again. But hey, at least it was purty!
Do you have any favorite kohlrabi recipes? Describe them or paste a link in the comments! In the meantime, I might just have to try some of these kohlrabi recipes from The New York Times Well blog because how can you go wrong roasting any vegetable with a little oil and salt?