Kohlrabi Slaw

This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.…

A Couple Cooks – Recipes worth repeating.

This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.

Kohlrabi Slaw

Got a bulb of kohlrabi and not sure what to do with it? This unique vegetable looks a little like an alien, and if you’re like us: you were stumped on how to use it the first time. Here’s a perfect way to highlight the crunchy, raw texture of this veggie: Kohlrabi Slaw! It’s bright, crunchy and zingy paired with tart apple, sweet carrot and a Mediterranean-style vinegary dressing. It’s our favorite way to use it: bar none.

What is kohlrabi, anyway?

Kohlrabi, also known as the German turnip is a cruciferous vegetable. It’s in the same family as cabbage, broccoli, cauliflower and kale: so it’s no surprise that it has the flavor of broccoli stems! It comes in both green and purple varieties, and it’s easiest to find at farmer’s markets, though you can also come across it at standard grocery stores.

The kohlrabi may come with leaves attached, or they may be already cut off (as shown in this photo). You can save the greens for use in salads: or finely chop them for use in this slaw if you like!

Kohlrabi

Ingredients in kohlrabi slaw

The texture of kohlrabi is crunchy and hydrating: it’s similar in texture and flavor to jicama. So it’s at its best used raw, in our opinion! This kohlrabi slaw is a simple way to highlight its super powers: use it thinly sliced into matchsticks along with carrots and apple with a tasty vinaigrette-style dressing. Here’s what you’ll need:

  • Kohlrabi
  • Carrots
  • Apple
  • Green onions
  • Parsley
  • Olive oil
  • White wine vinegar
  • Maple syrup, honey or sugar
  • Dijon mustard

A few tips on cutting matchsticks

The main time-consuming portion of this recipe? Cutting the kohlrabi! It takes a while to cut the matchsticks, so be patient! Here are the main steps for how to cut kohlrabi:

  • Remove any attached greens. Sometimes kohlrabi is sold with the greens; other times it is simply the bulb.
  • Peel the bulb. You can cut off extras when you’re chopping matchsticks so it doesn’t have to be perfect.
  • Cut thin slices, then place the slices on their side and slice into thin sticks. Then cut off the ends to remove more of the peel.
Kohlrabi Slaw

How to serve kohlrabi slaw

And that’s it! All you need to know about making kohlrabi slaw. There are so many different ways to serve this tasty kohlrabi recipe:

How are you planning to serve it? Let us know in the comments below!

More kohlrabi recipes

This unique vegetable is fun to use in recipes throughout the winter months! Here are a few more ideas to try:

This kohlrabi slaw recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Kohlrabi slaw

Kohlrabi Slaw


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegan

Description

This kohlrabi slaw recipe is bright, crunchy and zingy! It’s one of the best ways to eat this unique vegetable.


Ingredients

  • 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
  • 1 cup carrots (about 2 large carrots), julienned or shredded
  • 1 apple, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon maple syrup, honey or sugar
  • ½ tablespoon Dijon mustard
  • ½ teaspoon kosher salt

Instructions

  1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.
  2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.
  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Kohlrabi slaw, kohlrabi slaw recipe

A Couple Cooks - Recipes worth repeating.

Freekah Vegetable Soup Recipe

This cozy vegetable soup recipe features freekah, a whole grain that adds a chewy texture and a wisp of smoky flavor. It’s like a healthy spin on canned noodle soup! Ready for a seriously cozy soup that’s full of bold flavor? This Israeli soup recipe from the new cookbook Sababa features freekah, ancient grain that’s starting to have a moment here in the US. This soup feels like an elevated take on the chicken and stars canned soup of my childhood, but 100% tastier and healthier. Says author Adeena, the freekah adds body and “just a wisp of smoky flavor, as though a blown-out match had passed through each spoonful for a second.” If that’s not a reason to try this out, we’re not sure what is! This recipe comes from Adeena Sussman, author of the new cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Keep reading for more about the book and this freekah soup recipe. About the book: Sababa Sababa means “everything is awesome” in Hebrew, and this theme carries through the entire Sababa cookbook! It’s full of vibrant photography and fresh recipes from Adeena’s kitchen in Tel Aviv. Israeli cuisine has become beloved around the world, […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This cozy vegetable soup recipe features freekah, a whole grain that adds a chewy texture and a wisp of smoky flavor. It’s like a healthy spin on canned noodle soup!

Vegetable soup with freekah recipe

Ready for a seriously cozy soup that’s full of bold flavor? This Israeli soup recipe from the new cookbook Sababa features freekah, ancient grain that’s starting to have a moment here in the US. This soup feels like an elevated take on the chicken and stars canned soup of my childhood, but 100% tastier and healthier. Says author Adeena, the freekah adds body and “just a wisp of smoky flavor, as though a blown-out match had passed through each spoonful for a second.” If that’s not a reason to try this out, we’re not sure what is! This recipe comes from Adeena Sussman, author of the new cookbook Sababa: Fresh, Sunny Flavors from My Israeli Kitchen. Keep reading for more about the book and this freekah soup recipe.

Sababa cookbook

About the book: Sababa

Sababa means “everything is awesome” in Hebrew, and this theme carries through the entire Sababa cookbook! It’s full of vibrant photography and fresh recipes from Adeena’s kitchen in Tel Aviv. Israeli cuisine has become beloved around the world, and this is one of those books where as we page through we wanted to make literally EVERY recipe. While the book is not vegetarian or vegan, it’s vegetable forward and has tons of beautiful offerings whatever your diet.

Before sharing her freekah recipe, here’s a quick Q&A we did with Adeena about her book and Israeli cuisine! Here’s what she had to say:

Sonja: You were born & raised in the US but moved to Tel Aviv in 2015. What is it about Israeli food culture that helped draw you there?

Adeena: I love the passion for fresh food – from a humble sandwich shop at fine dining restaurant to home cooking, if the produce isn’t snappy and the bread pretty much fresh out of the oven, it doesn’t get served. I also love how Israeli food is as much about a laid-back vibe of socializing and hosting as it is about the food itself. I also love the dozens of ethnic traditions, brought to Israel by immigrants from all over the world and also from home-grown Arab, Druse, and Beduin populations, that influence cuisine here. It’s a delicious melting pot.

Sonja: What are 2 dishes in Sababa you would say are must-try, hat say something about Israeli food and your own personal style?

Adeena: I would say the Tanini Glazed Roasted Carrots. They take a simple, expected dish and transport you to the Middle East by incorporating cumin, date syrup, tahini, and lemon into an addictive dressing. I also love the Cardamom-Cinnamon Cold Brew Coffee. By throwing a cinnamon stick and some whole cardamom pods into your pitcher before cold-brewing, it creates something familiar, yet unexpected.

Sonja: Tell us: why should more of us be cooking with freekeh? What are other dishes where you love to use it?

Adeena: Freekeh – smoked cracked wheat pronounced “freaky” in Israel – is chewy like farro, but with more taste intrigue! It’s a whole grain, filling and super versatile. In the book, I use it in a delicious salad with roasted grapes and lemony dressing. I often cook up a quantity of it and use it wherever I might use brown rice, barley, wheat berries, or any substantial grain.

Vegetable soup with freekah recipe

What is freekah?

Freekeh is cracked wheat, an ancient grain that hails from the Middle East. Similar to bulgur wheat, it comes from the durum wheat plant, harvested when the wheat is green. In Arab communities, young green wheat is picked and dried in the field over wood to create freekeh, a grain that can be used a million ways. The grain has a chewy texture and a smoky undertone.

Is freekah gluten-free? No. Since it’s made from wheat, it is not a gluten-free whole grain like quinoa and millet.

How to cook freekah? If you’d like to cook freekah on its own as a side dish or as part of a grain salad, here’s our master freekah recipe: How to Cook Freekah.

Freekah soup recipe

Tips on this freekah vegetable soup recipe

This vegetable soup with freekah recipe is seriously cozy and comforting. While it takes about 1 hour to make, most of that is hands off. The hands on time is about 15 minutes. Here are a few things to keep in mind when making this freekah recipe:

  • Soak the freekah. This recipe calls for soaking the freekah while you saute the veggies; don’t skip this step! The freekah absorbs some of the water: this way it doesn’t absorb too much of the broth.
  • If you can’t find kohlrabi, use celery. We weren’t able to source the kohlrabi used in this recipe, so we substituted celery instead. It worked well to give a little crunch and subtle flavor. (A few kohlrabi recipes we love: Kohlrabi Carrot Fritters and Beet Dip with Kohlrabi Sticks.)
  • Add more freekah if you’d like. Adeena notes in the book that you can add more freekah to give the soup a thicker, porridge like consistency.

This vegetable soup with freekah recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Vegetable soup with freekah recipe

Freekah Vegetable Soup Recipe


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6

Description

This cozy vegetable soup recipe features freekah, a whole grain that adds a chewy texture and a wisp of smoky flavor. It’s like a healthy spin on canned noodle soup!


Ingredients

  • 1 cup cracked freekeh
  • 1 large onion
  • 1 medium kohlrabi (substitute celery if not available)
  • 2 medium carrots
  • 3 garlic cloves
  • 2 medium zucchini
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • 8 cups vegetable or chicken broth, plus more if needed
  • 1 Parmesan rind or 1 tablespoon nutritional yeast (optional)
  • 2 teaspoons chopped fresh za’atar or oregano
  • ¼ teaspoon cayenne pepper, or more to taste
  • Chopped fresh herbs (za’atar, parsley, chives, or scallions), for garnish

Instructions

  1. Place the freekeh in a medium bowl, cover with cold water, and set aside.
  2. Dice the onion. Peel the rind and tough outer membranes off of the kohlrabi and dice it. Peel and dice the carrot. Mince the garlic. Dice the zucchini.
  3. Heat the olive oil in a large (4-or 5-quart) saucepan over medium heat. Add the onion and cook, stirring, until softened, 8 minutes. Add the kohlrabi and carrots and cook, stirring, until the vegetables begin to soften, 5 minutes; season generously with salt and black pepper.
  4. Add the garlic and cook 1 more minute. Drain the freekeh, rinse it with cold water, and add it to the pot. Add the broth, zucchini, Parmesan rind if using, za’atar, salt, and the cayenne.
  5. Bring to a boil, then reduce the heat and simmer, uncovered, until the soup is thickened, 25 to 30 minutes.
  6. Remove the Parmesan rind, season with more salt and black pepper to taste, divide among bowls, garnish with herbs, and drizzle with olive oil.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Israeli

Keywords: Freekah recipe, Freekah vegetable soup, Vegetable soup recipe

More vegetarian & vegan soup recipes

Here are a few more vegetable-forward soup recipes we’d recommend:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes