Kohlrabi is in season, and it’s plentiful at farmers markets these days. If you haven’t tried one before, just peel it, cut it up and take a bite.
“People always ask me what to do with kohlrabi,” says Yotam Ottolenghi in the new cookbook, “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi.” (Chornicle Books, $35). “It seems too healthful, too weird, too German! In actual fact, this is a wonderful vegetable. When mixed with root vegetables you can use it in gratins, you can shallow-fry it in olive oil and serve with garlic and chives, and you can add it to an Asian stir-fry. But in this salad, I think I have found the absolute best use for a kohlrabi. It is wonderfully fresh-tasting, with a good lemony kick and some sharp sweetness. … Serve the salad alongside rich main courses.”
You might find both green and purple kohlrabi at the market. The color doesn’t matter, because it’s just the peeling.
Cabbage and Kohlrabi Salad
1 medium or 1/2 large kohlrabi
1/2 white cabbage
Large bunch of dill, roughly chopped (6 heaped tablespoons)
1 cup dried whole sour cherries
Grated zest of 1 lemon
6 tablespoons lemon juice
1/4 cup olive oil
1 garlic clove, crushed
Salt, to taste
Pepper, to taste
2 cups alfalfa sprouts
Put all the ingredients, apart from the alfalfa sprouts, in a large mixing bowl. Use your hands to massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cherries. Let the salad sit for about 10 minutes.
Add most of the alfalfa sprouts and mix well again with your hands. Taste and adjust the seasoning; you need a fair amount of salt to counteract the lemon.
Use your hands again to lift the salad out of the mixing bowl and into a serving bowl, leaving most of the juices behind. Garnish with the remaining sprouts and serve at once.
Makes 4 servings.
From “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi” by Yotam Ottolenghi