Cool Your Tastebuds with Kolrabi-Apple Salad

Thanks for starting to use the feedback boxes at the end of posts.  I'm hearing that you want more recipes, so here's one more to help you cool down and refresh your tastebuds after those stuffed poblanos.

Last week during my tour of area farmers markets, I bought some kolrabi.  I'd never had kolrabi before and I didn't really know what to do with it.  But I decided to buy some and figure it out.

I got it home, cut off a little piece, and gave it a taste.  I found it to be kind of like jicama in texture, but with a sweetness and a mild veggie flavor (some say it's like broccoli, but I found it to be more like early turnips).  The taste reminded me of a salad I'd made last fall with turnips, radishes, and apples, so I substituted my kolrabi for turnips and made a nice refreshing salad.  Give it a try.  I was never a fan of radishes, but I love them in these salads.  And I think the kolrabi was a great addition.  I'm not so great with exact amounts because I just love to play, but here's my best recreation.  Enjoy!

Kolrabi-Apple-Radish Salad
(This made ~2-3 servings, as a side dish)

• 1-2 kolrabi (sliced, I peeled half the skin off because I wanted to keep some of that beautiful purple color) --- in place of kolrabi, you can use 4 small, sweet white turnips
• 1-3 radishes, depending on your love of radishes (sliced)
• 2-3 stalks celery (sliced)
• 1 small apple, sliced thin
• ~1-1/2 tsp lemon juice
• ~1 tsp extra virgin olive oil
• salt to taste

Just combine all the sliced/chopped (however you prefer them) veggies in a bowl.  Then toss with lemon, olive oil, and salt to taste.  Eat immediately or chill for later.  Keeps well for a few days. 

Have you tried kolrabi?  Tell us how you like to eat it -- raw?  cooked?  What's your recipe?


Eat Well.  Live Well.  Be Well.  Try Something New.