Kohlrabi is a mysterious and frequently neglected vegetable, but it doesn’t have to me. Get your kohlrabi on in some of these recipes, from roasting and saucing to shredding and saladifying. You can even make scalloped kohlrabi! Give it a try and you’ll never look back.
Okay, I admit it: I’m a sucker for sauces. Especially sauces like this silky and lovely cashew sauce with rice wine vinegar, maple syrup, coconut aminos (to replace the soy sauce), red pepper flakes, and fresh ginger. Perfect over roasted kohlrabi and broccoli!
This slaw might be my all-time favorite kohlrabi recipe. I especially like to use rainbow carrots, and occasionally I’ll add a broccoli stem to the food processor, because I love the rainbow effect! With raisins, apples, and cilantro (or basil, which is what I use), this salad is big on flavor.
Shredding, shaving, and spiralizing are my favorite ways to make salad because I think they make those crunchy mouthfuls a bit more manageable. This salad use kohlrabi, radishes, asparagus, sunflower seeds, and a yummy dressing with apple cider vinegar, lemon, chives, and honey.
This salad is made with kohlrabi, shrimp, seaweed, coconut oil, garlic, ginger, and diced green onion. Drizzle it with this bright and flavorful dressing made from coconut aminos (to replace the tamari), fish sauce, lime juice, raw honey, sesame oil, and chili flakes.
This slaw has everything good going for it. It has veggies, apples, and bacon, and it’s creamy and delicious. You’ll need kohlrabi, granny smith apples, bacon, snap peas, and homemade or otherwise paleo-friendly mayonnaise. Add some freshly ground pepper and you’re all set.
This salad, in all of its beautiful pink glory, is made from red beets, apple, kohlrabi, sesame seeds, balsamic vinegar, lemon juice, extra virgin olive oil, and salt/pepper. The apple and balsamic vinegar help to balance out the earthy flavor of the beets, and the sesame seeds add texture.
Oh man—this recipe. Are you a scalloped potatoes fan? You’ll love this recipe that uses kohlrabi instead of potatoes, making the dish higher in fiber, lower in starch, and just a bit healthier overall. You’ll need lard, grass-fed butter, course ground sea salt, and parsley.
Speaking of potato-based recipes, would you like some fries? They’re made from kohlrabi! These fries are low-carb and cooked in melted duck fat, olive oil, butter, ghee, or the fat of your choice. Season them with onion powder, garlic powder, salt, and paprika.
What do you plan to do with those kohlrabi greens once you’ve cooked up the bulbs? I’ll tell you: you plan to make these yummy chips with coconut oil and salt. You can use beet greens as well, which is perfect, since earlier you made the Pretty in Pink salad.
This salad is perfect for a sunny day picnic, and it’s made with kohlrabi, chayotes, two kinds of apples, broccoli, daikon radish, chives, parsley, fresh basil, thyme, white balsamic vinegar, raisins, pecans, and more. Packed with flavor and nutrients, it makes a lovely lunch.
This yummy salad is made with kohlrabi, carrots, red apple, parsley, green onions, and black pepper. The best part, though (in my opinion), is the delicious dressing made from apples, ginger, apple cinder vinegar, olive or avocado oil, and sea salt. Get drizzling, baby.
This recipe uses yellow potatoes, kohlrabi, bacon, yellow onion, garlic, coconut milk, potato starch, ground white pepper, dill, and smoked trout or eggs to make the loveliest little kohlrabi cakes. To garnish, you could use coconut cream instead of crème fraiche.
This awesome salad would make an amazing lunch or dinner. It’s made from kohlrabi, olive oil, smoked salmon, boil eggs, baby capers, fresh dill, gherkins pickles, cherry tomatoes, and a dressing of lemon juice, seeded mustard, raw honey, and horseradish.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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