Want Cool, Want Crisp? Get Kohlrabi!

Kohlrabi Salad with Raspberry VinaigretteTo the uninformed eye kohlrabi looks like a large, green turnip. In fact another name for this member of the Brassica family is German turnip. Kohlrabi can be eaten cooked or raw. It comes in a variety of colors from light green to dark purple, although in both varieties the flesh is white beneath the skin. Kohlrabi is best consumed when it is young and tender. The taste is milder than other Brassicas and the flesh is crisp and juicy. Except for a few Gigante cultivar, kohlrabi is best harvested when it is the size of a tennis ball. Kohlrabi is an excellent source of vitamin C with a 100 gram (3.5 oz) serving providing 62 mg of vitamin C. Never tried kohlrabi before? Give the following recipe a try.

Kohlrabi Salad with Raspberry Vinaigrette

Yields: 2 – 2 ½ cups


  • 1 medium sized kohlrabi, peeled and julienned
  • 1/3 cup white, distilled vinegar
  • 2 Tbsp honey
  • 1/3 cup raspberries

Place peeled and julienned kohlrabi in a bowl. Blend vinegar, honey, and raspberries in a blender. Add to kohlrabi. Cover, shake to mix, and refrigerate overnight. Enjoy!

Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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