Start hunting around for recipes using kohlrabi and you will no doubt stumble across references to how ugly this less well known brassica is. I find this a little harsh and there is something quite beautiful about them with their purple skin and sprouting leaves, sitting atop the soil on the allotment. They certainly confused a lot of my fellow allotmenters who tend to grow more “traditional” veg. They can be hard to find but are very easy to grow if you have a little space.
I find kohlrabi are at their best when fresh and raw. The raw texture is like a very crunchy, juicy apple, but the flavour has only the slightest hint of sweetness. If you can’t find kohlrabi you could use raw turnips for this.
1 kohlrabi – peeled and cut into fine matchsticks
1 small white cabbage – finely sliced
1 bunch of chives – finely chopped or snipped
1 red chilli – deseeded and cut into very fine strips
Juice of half a lime (or lemon)
2-3 tablespoons good olive oil
1 teaspoon balsamic vinegar
salt and ground black pepper to taste
Pinch of ground allspice (optional)
Take a large bowl and mix everything together. Leave to infuse for 5-10 minutes before turnign out onto a nice plate for serving.