How to Cook Kohlrabi: Simple Recipes & Cooking Tips

Kohlrabi is a member of the cruciferous (cabbage) family with an edible bulb and leaves. You can eat it raw or cooked; raw kohlrabi adds a crisp, refreshing crunch to many dishes. One favorite use is raw in slaws, such as Carrot, Cabbage, and Kohlrabi Slaw, or in salads — see the Crunchy Green Salad recipe below.

(If you like root and brassica cooking tips, you might also be interested in guides for Broccoflower, Butternut Squash, or Zucchini and Summer Squash.)

What Does Kohlrabi Look Like?

Kohlrabi has a distinctive round, bulbous shape that some describe as UFO-like. Bulbs are typically about the size of an orange and feel heavy for their size. Thick stems and sometimes collard-like leaves sprout from the top unless they’ve been trimmed. Skin color ranges from pale green to purple, while the interior is a pale yellow.

Smaller kohlrabi bulbs tend to be more tender and flavorful, but larger bulbs are fine for cooking. When buying, choose small to medium bulbs that are firm, unblemished, and heavy for their size.

What Does Kohlrabi Taste Like?

The flavor and texture are similar to peeled broccoli stems with a mild peppery note, like a subtle radish. The leaves are edible and can be used raw or cooked like other leafy greens; the freshest kohlrabi sometimes still has leaves attached.

How Do I Prepare Kohlrabi?

Peel kohlrabi thoroughly — the skin is tough and should be removed before eating. Use a sharp knife or a sturdy peeler, then cube, slice, julienne, or grate the bulb according to your recipe. Kohlrabi works well cooked — boiled or steamed (and mashed), sautéed, roasted, or fried — but its crisp texture and mild flavor make it especially good raw in salads and slaws.

What in the world is kohlrabi and what do I do with it? Here’s everything you need to know about how to buy, store, and cook kohlrabi!

Storage

If the bulbs have leaves, trim them off and store leaves and bulbs separately in plastic bags in the refrigerator. Leaves will keep for up to a week and bulbs for a couple of weeks if left unpeeled. Storing them separately preserves freshness. Kohlrabi can also be kept in a cool, dry place outside the fridge for short periods.

When Is Kohlrabi in Season?

Kohlrabi is at its peak in winter and spring, though it is often available year-round. The bulb initially grows underground while the leaves grow above; as the plant matures the bulb may emerge from the soil.

Is Kohlrabi Nutritious?

Kohlrabi is a good source of fiber and vitamin C and is low in calories — roughly 40 calories per cup. Its nutrient profile makes it a healthy addition to a balanced diet.

Recipes That Use Kohlrabi

Asian Kohlrabi and Apple Slaw

Slaw with Miso-Ginger Dressing

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Crunchy Green Salad with Kohlrabi

This crunchy salad is a go-to for many meals. It can be made ahead and chilled for an hour; longer resting time melds flavors but softens the vegetables, so serve according to your texture preference. The vinaigrette can be prepared a day or two ahead, and the vegetables sliced in advance; combine right before serving for best crispness.