no matter what you plan to do with your kohlrabi, in order to prepare it, you first cut off the leaves and peel off the skin. you can do this with a knife or vegetable peeler. the flesh is the consistency of a crisp apple. i really love the taste of raw kohlrabi and you can slice it and eat it raw at this point, plain or with a sprinkle of salt, or cook with it. for this recipe i saved the leaves and chopped them to add to lunch.
rice noodles with kohlrabi & carrots (mix it all together)
- 2 kohlrabi bulbs cut in half and sliced
- about 3 oz rice noodles (let sit in very hot water, covered, for about 7 minutes. rinse with cold water.)
- 1/4 c sweet chili sauce
- 1/8 c rice vinegar
- 2 shaved carrots(use your vegetable peeler to cut the carrots into long strips)
- a few onion slices
- hot chili sauce (optional as a topping)
as much as i love this recipe alone, it is really awesome when paired with sesame steak. i actually got the basic idea for this recipe from a recipe card at publix and i have used this recipe with steak and chicken and both were fabulous so feel free to switch it up.
- 1 tsp garlic, grated
- 1 tsp fresh ginger, grated
- 1/4 c sugar
- 1/2 soy sauce or soy alternative
- 1/3 c sesame oil
- 3 tbsp sesame seeds
- 1 tsp crushed red pepper
- 2 lbs steak (or chicken)
mix all the ingredients together and add the meat to marinate. you can do this 10 minutes before you cook or set it up the night before and let it sit in the fridge overnight. when you're ready to cook the meat, put the marinade in a saucepan and reduce on medium-low heat while the rest of the meal is cooking. use the marinade to drizzle over the meat when it is on your plate.