If you’re wondering how to cook with kohlrabi, you’re not alone.
Luckily, these 20 kohlrabi recipes couldn’t be easier!
Kohlrabi is undoubtedly a very odd-looking vegetable. But it’s sweet and peppery, making it ideal for salads, slaws, and soups.
Use it as a side or a crunchy element to an already delicious dinner recipe. Either way, you’ll love it.
And by the time you’re done with this list of kohlrabi recipes, you’ll be a pro!
20 Tasty Ways to Prepare Kohlrabi
Kohlrabi makes an exceptional gluten-free pasta.
Like zucchini, all you need to do is use a spiralizer. Then you’ll saute it in a rich brown butter sauce with sage and pine nuts for some crunch.
It’s light, simple, and only takes 20 minutes to make. Serve it as the main event or as a quick and easy gluten-free side to go with fish or chicken.
Crunchy, umami, and super tasty, kohlrabi slaw is a healthy side dish you can pair with so many meals.
It’s great on a veggie sandwich and stellar with Korean barbecue. Although, sometimes I like to eat it all by itself.
The peppery flavor of kohlrabi and ginger in the dressing gives it a nice bite. The miso paste also adds a delightfully unique flavor.
This simple fall salad is the ideal accompaniment for a filling autumn meal.
It combines Honeycrisp apples with kohlrabi in a bright lemony dressing. There’s even a sprinkle of gouda to add a slightly nutty twist.
The recipe does call for tarragon, which I think adds a deliciously fresh element. However, if you don’t like the licorice taste you can leave it out.
Another fabulous way to turn kohlrabi into a slaw is like this. You’ll take thinly sliced kohlrabi and toss it with a zippy, spicy citrus dressing.
A mandoline or food processor is useful for slicing. Otherwise, cut the kohlrabi into matchsticks.
If you’re curious about serving, I like this on tacos or with these easy crab cakes.
Although it’s great to eat raw, I love roasting kohlrabi. And it doesn’t take much effort!
All you’ll have to do is peel, dice, and roast.
As for seasoning, a modest coating of olive oil, garlic, salt, and pepper will do. It’s simple, yet foolproof.
Sometimes, all I want is cheesy noodles, which isn’t ideal for eating healthy. That’s why I’m all about this recipe.
It uses wheat noodles and gouda but it adds in some grated kohlrabi to make it a tad more healthy.
Bacon lovers, here’s one for you! After all, what’s better than an easy flatbread recipe to satisfy your hunger?
First, you’ll cook some bacon strips, then saute the kohlrabi right in the grease. Doesn’t it already sound amazing?
But then, you’ll layer that up with cheese and Sriracha mayo. It’s salty, peppery, spicy, and totally irresistible.
These fritters are similar to latkes, except they feature kohlrabi instead of potatoes.
The trick to getting them uber crisp and crunchy is to remove as much water from the grated kohlrabi as possible before frying.
While you can opt for other seasonings, I love the burst of freshness you get from the lemon and the dill.
In my house, we love turning all kinds of veggies into fries. This includes kohlrabi.
These are oven-baked so they’re more healthy than frying. They also have a sensational minimal seasoning of chili powder and garlic.
Looking to make something different for the holidays? Try this kohlrabi gratin, which is just as creamy, but full of peppery goodness.
The sweet and spicy kohlrabi adds a layer of flavor that you don’t get with potatoes. Plus the mustard gives it another fun kick of heat.
But fear not, like a traditional gratin, this dish is still loaded with cheese and cream.
If you’re on the keto diet, kohlrabi is a fine choice. Especially if you need vegetarian keto recipes.
While you can prepare kohlrabi in an endless amount of ways, I like this recipe for a light dinner or side dish.
All you need to do is roast the kohlrabi with pan squash then top it with cheese.
If you’ve never had pan squash before, this is a great one to try as it has a lovely mild flavor.
If you’re a fan of creamy soup recipes but want something with fewer calories, this kohlrabi soup is for you.
The potatoes and kohlrabi give the soup a nice thick texture. In fact, it’s so creamy, you’d never guess there’s no dairy in the mix!
Bonus points if you make the kohlrabi chips that add a wonderful crunch.
In my house, we like to use all kinds of veggies and extras in our mashed potatoes. Like these Irish mashed potatoes with bacon and spinach.
Lately, though, this one has been a big hit.
It’s a light and fluffy mixture of cauliflower and kohlrabi that is flavorful and very potato-like.
A dollop of Greek yogurt also makes it creamy while adding in some protein.
Out of all the recipes on this list, I find this one to be extremely unique.
Boiled kohlrabi gets a dusting of curry powder and a light topping of a rich bechamel sauce.
Word to the wise: slice your kohlrabi before peeling. Peeling kohlrabi whole is much more tedious and cumbersome.
By now you probably realize kohlrabi is incredible as a slaw. So here’s one more tasty version!
Red cabbage, kale, and carrots add a burst of color to this dish while the kohlrabi keeps things bright and peppery.
I think this works best with crispy fried chicken in a soft and buttery brioche bun.
Shaved kohlrabi is a delicate, light dish that gets a burst of freshness from basil and a bite from the parmesan cheese.
To make the kohlrabi tender, you’ll let it marinate in balsamic so the acid can break it down a bit.
Alternatively (if you don’t have balsamic), I think lemon juice or red wine vinegar would work well too.
That said, red wine vinegar will make the kohlrabi red. I like how it looks, but keep that in mind in case you’d rather it stay light.
If you want a recipe that utilizes the bulb and the leaves, this is an excellent one.
This easy noodle recipe is ideal for those looking to reduce food waste.
First, you’ll saute both with some carrots, onions, and bell pepper. Then coat everything in a heavenly Asian sauce.
You can also add some fun garnishes like chili peppers, Thai basil, or green onions. I also like to serve mine with some rice to round out the meal.
When I get a craving for something warm and cozy, I often turn to this minestrone recipe.
It’s jam-packed with veggies like potatoes, zucchini, and carrots. And, of course, there’s some kohlrabi in there too.
Kidney beans add some protein and substance so you feel full after a single bowl.
If you want to make this vegan, leave out the parmesan and use veggie broth instead.
It’s amazing how much flavor is in this simple recipe.
It’s got a wonderful caramelization from the roasted kohlrabi and a bit of licorice from the tarragon.
I especially like the twist of lemon and creaminess from the goat cheese crumbles.
This 20-minute meal is easy enough for a weeknight and elegant enough for a special occasion.
Remoulade is a type of mayo-based sauce that pairs phenomenally with kohlrabi.
Start by doctoring up the mayo with ingredients like garlic, white wine vinegar, and mustard. Then use it to toss the kohlrabi until everything is well coated.
Like slaw, you can serve this as a side or munch on it as a snack.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?