Kohlrabi and apple salad

I’m still on the quest to try new foods, and since beets were such a big hit with my tastebuds, I figured that little alien bulbs with leafy greens kohlrabi would be a good next step.

The word kohlrabi supposedly means cabbage-turnip in German (I think I read that on the interest somewhere). It’s got a pleasant crisp and zing, and reminds me of broccoli. These little suckers looked pretty daunting, so I turned to the trusty Googles to help me clean them up but found no definitive guide. I found it easiest to cut off the “tenticles” near the bulb, and then cut off the tough bottom part where green meets white.

I then proceeded to peel the thick, bitter skin [which can be green or purple (!)] until I had a fragrant, white little bulb smiling up at me. I julienned all 3 of them, along with an apple, and thoughtfully munched on alternating matchsticks of  kohlrabi and apple, tangy and earthy and then sweet and crisp.

I googled again and found this recipe. My julienned pieces found their fate!  Then I ate half the bowl in one setting.

Verdict: Yummy, crispy, fresh, slightly bitter, and certainly unique.  Honestly, I think I prefer a very similar broccoli salad. Though I wonder if half-broccoli, half-kohlrabi in a big batch of this salad might be the perfect side for spicy smoked pork butt when my parents visit next month?

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Kohlrabi Salad
adapted from Dianasaur Dishes

3 medium kohlrabis
1 large apple (I used Gala or Fuju, I think)
4 slices bacon, cooked
1/2 cup fresh peas
1/2 c. heavy cream
2 t. vinegar
2 T. honey

Clean and julienne the kohlrabis and apple. Crumble the bacon; admire the cute little peas. Toss these together in a medium bowl.

In a small bowl, add the cream and vinegar and let it sit for a few minutes. Whisk together, then whisk in the honey. Pour over the other ingredients and toss lightly. Add a little ground black pepper to taste (optional).