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Kohlrabi and Corn Salad – Not sure what to do with that fresh kohlrabi? This late summer/early fall salad is the perfect way to enjoy it’s mild flavor and signature crunch!

Every growing season since the inception of Simple Seasonal I’ve managed to bring you guys at least one kohlrabi recipe. This summer September crept up on me and I realized that I had better think of a recipe and quick!

I’m part of a CSA crop share. Every week throughout the growing season the kids and I hop in the minivan to pick up our vegetables from our local farm. They have a market room filled with bins and bins of freshly harvested premium produce and scales to weigh it all in.

Lately our visits have been a little bit stressful. My 1-year-old is enamored by all of the edible bright colors. He wants to touch and taste EVERYTHING! I try to throw my produce into my bag as quickly as possible while my 7-year-old attempts – the key being attempts – to wrangle the little one. This all falls apart when he gets distracted by playing with scales and by begging for honey sticks. Fortunately, our farmer is good humored and often offers them both samples of green beans and cherry tomatoes.

When I’m quickly picking out my vegetables I overhear conversations that suggest that others are dealing with a different kind of vegetable pick-up stress. The stress of figuring out what the heck to do with their unusual and unfamiliar produce. One of the biggest culprits is kohlrabi.

So…

What is kohlrabi and what does it taste like?

Koholrabi is part of the brassica family of vegetables which includes things like broccoli and cabbage. It has a bulbous bottom and green leaves. Both the bulbs and leaves are edible.

Kohlrabi can eaten raw or it can be cooked. When eaten raw the bulb is crunchy and similar in texture to, but less fibrous than, broccoli stems. When the bulb is cooked the kohlrabi becomes softer but maintains some of it’s crunch. The taste of kohlrabi bulb is like a milder and sweeter broccoli stem.

Note that the kohlrabi bulb should be peeled before being eaten.

Kohlrabi leaves are fairly thick, yet tender. They taste like a dark, leafy green but are milder than kale. I recommend finely chopping them if you’re adding them to a salad. My preferred way to enjoy them is cooked in a sauté or added to a dish in place of spinach, collards, or kale.

Between the crunch and the mild flavor of the kohlrabi bulb, it is a favorite salad addition of mine. It adds a lot of texture, but lets other flavors shine through.

My recipe for Kohlrabi and Corn salad is perfect for late summer and early fall. It’s all about enjoying fresh, local corn with the extra crunch of kohlrabi. This recipe takes a mild Tex-Mex twist with fresh green onions, garlic, and cilantro mixed together in an olive oil and red wine vinaigrette. The final touch of cojita cheese brings it all together.

Looking for some more kohlrabi recipe ideas? Scroll down to the bottom of the post to click through to 3 more kohlrabi recipes!

Kohlrabi and Corn Salad

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Not sure what to do with that fresh kohlrabi? This late summer/early fall salad is the perfect way to enjoy it's mild flavor and signature crunch!

Author: Rachel Hanawalt

Recipe type: Salads

Cuisine: American

Serves: 4 servings

Ingredients

Salad

5 ears of sweet corn, brought to a boil and then cut from the cob and cooled
1 large kohlrabi, peeled and julienned (about 2 C)
1 C thinly sliced radishes
¼ C chopped green onions
1 seeded and finely chopped jalapeño
½ C grated cojita cheese (optional)

Dressing

3 Tbsp olive oil
4 Tbsp red wine vinegar
½ tsp agave or 1 tsp granulated sugar
2 Tbsp coarsely chopped cilantro
1 clove minced garlic
½ tsp salt
black pepper to taste

Instructions

Shuck and wash the corn. Over high heat bring a large pot of water to a boil. Add the corn to the pot, cover, and bring it back up to a boil. Once the water returns to a boil immediately remove the corn from the pot so that it doesn't over-cook. Cool and then cut the corn off of the cob with a sharp knife.
While the corn is cooking and cooling, prepare the remainder of the ingredients. To save on time I recommend using a mandolin to julienne the kohlrabi and slice the radishes. Be sure to wear gloves and avoid touching your eyes when handling a jalapeño pepper. In a large bowl toss together all of the salad ingredients except for the cojita cheese.
In a small bowl whisk together the dressing ingredients.
Gently fold the cold corn into the large bowl of tossed salad ingredient and drizzle all of the dressing over top. For the final touch sprinkle the salad with grated cojita cheese. Chill for one hour before serving.