As commonly grown as kohlrabi is across the world (it’s a turnip cousin, after all!), it is surprisingly difficult to find these days.

In gardens galore, I believe, kohlrabi at the market reminds me of an afternoon of “Where’s Waldo?”

This super amazing cruciferous has an origin and nature the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as, the wild mustard plant (Brassica oleracea).

The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.

So why would you NOT want to eat these awesome, amazing brassica veggie as often as possible?

You’ve got me!

So, with a splash of color and a dousing of extra delicious flavor, a simple and sprightly kohlrabi salad will arrive on your plate…

Colorful Kohlrabi Salad

2-3 kohlrabi bulbs, peeled and spiralized or “noodled”
1/2 small head of red cabbage, thinly sliced
2 Tbs. coconut oil, divided and melted
juice of 1 lime
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint, roughly chopped
sea salt and pepper

After cutting the skin and knobs off the bulbs of kohlrabi, use a spiralizing machine, vegetable peeler, or mandoline to transform the veggie into long and lovely noodles.
In a large skillet over medium heat, melt 1 Tbs. coconut oil. Add the kohlrabi and cabbage and sauté until soft and silky.
Meanwhile, melt the remaining coconut oil and add the lime juice and salt and pepper to a small bowl. Whisk together. Transfer cooked veggies to a large serving bowl, drizzle with the lime and coconut mixture, and toss in the fresh herbs.

Yum.