Love the sound of this salad! Growing up in Germany, Kohlrabi was pretty common, but I only really recall two ways of eating it - raw alongside my Pausenbrot (sandwich I would take to school) or what I like to refer to as “cooked to death” and mixed with bechamel sauce (which seems to be German mothers’ trick for getting children to eat veggies - cover everything in bechamel sauce and hope for the best).
But I think Kohlrabi is best served raw! My mum loves using it in Som Tam as you suggest since it’s much easier to find and I love using it in all manner of slaws, my latest iteration being a green apple and kohlrabi slaw as an accompaniment to a savoury french toast with smoked salmon and wasabi creme fraiche situation.
As a CSA farmer, whenever I would put kohlrabi in the boxes I used to get nervous that folks wouldn’t give it a chance.. though I’m happy to report that over the years, people seem to really be getting on the kohlrabi train! The video you made is super helpful and this recipe looks lovely.. I will definitely recommend it to my CSA members the next time they get kohlrabi!
Yes most people who try it enjoy kohlrabi so it’s just getting them over the hump of feeling it’s intimidating. This is such a lovely recipe, I hope your CSA members enjoy it.
Not about this recipe (which I look forward to trying) but about your corn , mango, halloumi salad. My husband requested it for father's day - it's so delicious! Thanks for such distinctive recipes and congratulations for your award!
Two ingredients my husband says he doesn’t like, Tofu and Khol Rabi. I think I will make this anyway, a bit like the time I served up mashed Swede, he thought it was pumpkin lol…
Congrats on the win! I bought Tenderheart several months ago and have been absolutely loving it! I've made the recipe with bok choy, chic peas & miso gochujang butter several times. And I'm a huge fan of kohlrabi, too so I look forward to trying this!
Thank you Val. And yes there are so many recipes in Tenderheart to try and I hope you’ll continue to find Joy in it for many years to come. I truly believe it’s a book you’ll book from forever.
Oh I definitely will! Love the recipes and also love learning about your family and especially your dad. I have no doubt he is proud of you from the beyond!
Congratulations on winning the James Beard Foundation award for Tenderheart! I made the fennel, orange and halloumi salad from it for lunch this week and it was a hit. I look forward to trying this kohlrabi salad recipe. I grew up eating raw kohlrabi as a side for sandwiches. My Czech relatives eat it for breakfast. It’s one of my favorite garden vegetables to grow.
That’s so funny. I was literally going to mention using kohlrabi in place of green papaya in som tam! Thanks for sharing that. Have you tried my green apple version of som tam in To Asia, With Love?
I’m not a big salad eater but wanted to try kohlrabi. I love broccolini and gai lan so this looked really appealing to me. It took a bit of time to put everything together but this salad is really good! Thanks for introducing me to a new veggie. And congrats on your award! I have the book and love it - my fave is the broccoli forest loaf but can’t wait to try many more
I was so excited to get kohlrabi from my CSA right after you posted this. Made it tonight and we loved it! Hoping they give me more soon. Any idea for Tokyo Bekana? Excited that was also in my share but had never seen it before!
Hetty this salad is such a knockout! Thank you. Everyone loved it even the veggie skeptics in the family! I'm also digging your tofu frying technique. SO easy and effective.
I'm a big fan of kohlrabi! My mom's (German) mom always grew it in her garden and my mom taught us the love of slicing and sprinkling with salt and eating as a summer snack. She'd also take crispy iceberg straight from the garden, sprinkle with sugar and let us eat giant wedges. This salad sounds amazing--I would never think to put it with mango or tofu. Greta (my newest vegetarian) will love this.
Congratulations Hetty on your James Beard award win! I have the Tenderheart cookbook and I love it! Well done! 😀
Thank you Debbie. I appreciate all of you being here with me every week and also for all your support of TENDERHEART. I love this community
Love the sound of this salad! Growing up in Germany, Kohlrabi was pretty common, but I only really recall two ways of eating it - raw alongside my Pausenbrot (sandwich I would take to school) or what I like to refer to as “cooked to death” and mixed with bechamel sauce (which seems to be German mothers’ trick for getting children to eat veggies - cover everything in bechamel sauce and hope for the best).
But I think Kohlrabi is best served raw! My mum loves using it in Som Tam as you suggest since it’s much easier to find and I love using it in all manner of slaws, my latest iteration being a green apple and kohlrabi slaw as an accompaniment to a savoury french toast with smoked salmon and wasabi creme fraiche situation.
Look forward to trying your salad!
Love to hear about how kohlrabi is so common in Germany. You are lucky! I hope you enjoy this salad.
As a CSA farmer, whenever I would put kohlrabi in the boxes I used to get nervous that folks wouldn’t give it a chance.. though I’m happy to report that over the years, people seem to really be getting on the kohlrabi train! The video you made is super helpful and this recipe looks lovely.. I will definitely recommend it to my CSA members the next time they get kohlrabi!
Yes most people who try it enjoy kohlrabi so it’s just getting them over the hump of feeling it’s intimidating. This is such a lovely recipe, I hope your CSA members enjoy it.
Not about this recipe (which I look forward to trying) but about your corn , mango, halloumi salad. My husband requested it for father's day - it's so delicious! Thanks for such distinctive recipes and congratulations for your award!
Thanks Jill!! So happy we won your husband over with that corn salad. Yay! Thank you for your kind words.
Two ingredients my husband says he doesn’t like, Tofu and Khol Rabi. I think I will make this anyway, a bit like the time I served up mashed Swede, he thought it was pumpkin lol…
Sally, YES!! I love this. Please report back about his reaction 😂
Will do.. 😁
Congrats on the win! I bought Tenderheart several months ago and have been absolutely loving it! I've made the recipe with bok choy, chic peas & miso gochujang butter several times. And I'm a huge fan of kohlrabi, too so I look forward to trying this!
Thank you Val. And yes there are so many recipes in Tenderheart to try and I hope you’ll continue to find Joy in it for many years to come. I truly believe it’s a book you’ll book from forever.
Oh I definitely will! Love the recipes and also love learning about your family and especially your dad. I have no doubt he is proud of you from the beyond!
Congratulations on winning the James Beard Foundation award for Tenderheart! I made the fennel, orange and halloumi salad from it for lunch this week and it was a hit. I look forward to trying this kohlrabi salad recipe. I grew up eating raw kohlrabi as a side for sandwiches. My Czech relatives eat it for breakfast. It’s one of my favorite garden vegetables to grow.
Thank you. And that’s so nice to learn about how kohlrabi is eaten in Czech cuisine. Very cool. Thanks for sharing Monika
Just had a restaurant salad that subbed kohlrabi for the green papaya and it was very good! Will look for it at my farmers market this week!
That’s so funny. I was literally going to mention using kohlrabi in place of green papaya in som tam! Thanks for sharing that. Have you tried my green apple version of som tam in To Asia, With Love?
You did mention it.
Haven’t tried the green apple version….yet. Seems as if green apple wouldn’t be a “neutral” as the kohlrabi.
Ha yes I did. Wow it’s been a busy week 😂
Good busy, though!🥳🥂
I’m not a big salad eater but wanted to try kohlrabi. I love broccolini and gai lan so this looked really appealing to me. It took a bit of time to put everything together but this salad is really good! Thanks for introducing me to a new veggie. And congrats on your award! I have the book and love it - my fave is the broccoli forest loaf but can’t wait to try many more
I was so excited to get kohlrabi from my CSA right after you posted this. Made it tonight and we loved it! Hoping they give me more soon. Any idea for Tokyo Bekana? Excited that was also in my share but had never seen it before!
Hetty this salad is such a knockout! Thank you. Everyone loved it even the veggie skeptics in the family! I'm also digging your tofu frying technique. SO easy and effective.
So refreshing! I am in Arizona for the summer and this sounds like such a yummy way to cool off. Will be making this soon. YUM!
I'm a big fan of kohlrabi! My mom's (German) mom always grew it in her garden and my mom taught us the love of slicing and sprinkling with salt and eating as a summer snack. She'd also take crispy iceberg straight from the garden, sprinkle with sugar and let us eat giant wedges. This salad sounds amazing--I would never think to put it with mango or tofu. Greta (my newest vegetarian) will love this.