Tending the Table is hands-down one of my favorite food blogs. Whenever I’m short on time and looking for an easy, weeknight dinner I sometimes go with something vegetarian, and Sasha’s recipes have a “simple, yet inspired” flare.
Now that spring is here and days are a little brighter, I wanted to share this colorful kohlrabi salad that’s the perfect side dish when you’re dining al fresco. Head to Sasha’s blog to get the full recipe! It’s crunchy, sweet and has just the right amount of zing.
Wondering what exactly is kohlrabi? The word kohlrabi is German for “cabbage turnip” (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. Part bulb, part greens, it’s like a cross between a radish, jicama, broccoli, and collard greens. It is not starchy which means it does not cause rapid blood sugar spikes.
How does it taste? It’s mildly sweet, the texture is very crisp, and some varieties are flat out juicy–almost like an apple. It can also be a little peppery, like a very mild turnip or radish. You can also treat the bulb as you would any other root vegetable. Although the bulb of the plant is the most frequently eaten portion, I love that the leaves are also entirely edible, so you can eat it all!