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Farm Produce


Kohlrabi is tough to find in the grocery store.  A member of the brassica family (like cabbage, kale, and broccoli), it has a crisp, apple-like consistency and the sharp-sweet flavor of a mild cabbage heart. It can be roasted or turned into latkes, and is also very refreshing raw!

Shaved Kohlrabi Salad with Basil and Parmesan


  • 1 to 2 kohlrabi (or more!)
  • Nice, flaky sea salt such as Maldon or kosher salt
  • 2 tablespoons white balsamic vinegar or more as needed
  • 2 tablespoon extra virgin olive oil
  • Parmigiano Reggiano, shaved with a peeler, to taste
  • Fresh herbs such as basil, chives, tarragon, or dill


  • Peel the kohlrabi: Use a paring knife to cut off each end to create a flat surface. Rest the kohlrabi on one of the flat surfaces and use the knife to cut off the thick skin. Peel the remaining skin with a peeler.
  • Slice thinly: I like to use a mandoline, but you absolutely can use a knife to cut it thinly—kohlrabi isn’t as tough as it looks
  • Season it: Spread the slices out in a large bowl and sprinkle evenly with the sea salt. Sprinkle with the vinegar and let sit for 10 to 15 minutes or until the slices soften and are pliable.
  • Add the olive oil and basil (or other herbs) and toss with your hands to coat. Add salt, pepper, and oil to taste.
  • Add the parmesan and toss gently. Serve.

From Alexandra's Kitchen

Hilltop Hanover Farm and Environmental Center