Kohlrabi is not the most attractive vegetable, but such is the case for most root vegetables, daikon included. Kohlrabi is a stout turnip that belongs to the same species as cabbage, broccoli, cauliflower, collard greens, and kale. You can eat it in its raw form or you can cook it, turning it into somewhat of a potato substitute. For this recipe, you have to first peel the outer layer and then grate it. It doesn’t really have a smell and the flavor is sweeter and less fibrous than the stem of a broccoli crown.

We can’t ignore daikon, which is a large white radish that is a staple ingredient in Chinese and Japanese cuisines. It looks like a fat, white carrot that has a mild radish flavor. Many people decide to pickle it, but we aren’t doing that for this recipe. The combination of the kohlrabi, daikon, and dressing create a variety of sweet and tart flavors. It’s a very enjoyable eating experience, and we hope you like it. This recipe goes to show you that even uglier vegetables can be delicious! Plus, they’re great for your health.

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At this very moment, you may be thinking: “What the hell is kohlrabi?” Well, kohlrabi is like a cross between a cabbage and a turnip. It’s a bulbous vegetable that sprouts dark green leaves, which are also edible. The crisp sweetness of the apple and carrot balances the slight pepperiness of the kohlrabi. It’s a dish that you’ll truly love.

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Some people might not know what kohlrabi is. Well, here’s the rundown: Kohlrabi, which is a fall veggie, is valued in many places around the world because it is versatile and has a boatload nutrients. It is rich in potassium, iron, calcium, and contains B-complex vitamins, as well as vitamins A, C, and K. This recipe is a creative and easy entry into the world of kohlrabi, because who doesn’t love fries, right?

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