Discover the best kohlrabi recipes—from slaws and soups to crispy fritters and stir-fries. These step-by-step, foolproof dishes will make you fall in love with this underrated veggie.

The best kohlrabi recipes are the ones that celebrate its weird shape and wild versatility. Kohlrabi, with its knobby exterior and juicy, crunchy bite, is criminally underrated. Think of it as a sweet, peppery cross between cabbage and apple. Whether you’re staring at it in your CSA box, spotting it at a farmer’s market, or bravely grabbing it at Trader Joe’s for the first time, this article will guide you through exactly what to do with it.

Best Kohlrabi Recipes

1. Crunchy Kohlrabi Slaw with Apples & Dijon Dressing

Ingredients:

• 2 medium kohlrabi bulbs (green or purple), peeled and julienned
• 1 crisp apple (like Honeycrisp or Pink Lady), cored and julienned
• ½ small red onion, thinly sliced
• ¼ cup chopped fresh parsley
• ¼ cup toasted sunflower seeds or pumpkin seeds (optional)

For the Dijon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly cracked pepper, to taste

Instructions:

• Peel kohlrabi using a sharp vegetable peeler or knife, trim off the ends, and cut into matchsticks. Do the same with the apple.
• In a large bowl, toss together the kohlrabi, apple, red onion, parsley, and seeds.
• In a small jar or bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper until well combined.
• Pour the dressing over the slaw and toss until evenly coated.
• Let sit for 10–15 minutes to allow flavors to meld, or chill for up to 2 hours.
• Serve cold as a side with grilled meats or as a crunchy topping for tacos.

Why it works: It’s bright, fresh, sweet, tangy, and holds its crunch for days. Even veggie skeptics clean their plates with this one.

2. Roasted Kohlrabi with Garlic & Parmesan

Ingredients:

• 3 medium kohlrabi bulbs, peeled and cut into ½-inch cubes
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup freshly grated Parmesan cheese
• 1 tablespoon chopped chives or parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, toss the cubed kohlrabi with olive oil, minced garlic, salt, and pepper until evenly coated.
• Spread the kohlrabi on the baking sheet in a single layer.
• Roast for 25 minutes, then remove from oven and sprinkle Parmesan evenly over the top.
• Return to oven and roast for an additional 10–15 minutes until golden and tender, with crispy edges.
• Garnish with fresh herbs and serve hot as a side dish.

Why it works: Roasting transforms kohlrabi from crunchy to caramelized. Add Parmesan and garlic? Game over.

3. Creamy Kohlrabi Soup with Leeks and Thyme

Ingredients:

• 2 tablespoons butter or olive oil
• 1 medium leek, sliced (white and light green parts only)
• 2 cloves garlic, minced
• 3 medium kohlrabi bulbs, peeled and diced
• 2 medium Yukon gold potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• ½ cup heavy cream or full-fat coconut milk
• Salt and pepper to taste
• Croutons or crispy bacon bits for topping (optional)

Instructions:

• In a large soup pot, melt butter over medium heat.
• Add leeks and sauté until soft and translucent, about 5 minutes.
• Stir in garlic and cook another 1–2 minutes.
• Add kohlrabi, potatoes, broth, and thyme. Bring to a boil.
• Reduce heat and simmer for 25–30 minutes until all vegetables are tender.
• Use an immersion blender (or transfer to a regular blender in batches) to purée the soup until silky smooth.
• Stir in cream, season with salt and pepper, and reheat gently if needed.
• Serve hot, garnished with croutons or crispy toppings of your choice.

Why it works: It’s velvety, comforting, and full of subtle sweetness. Perfect for cold nights or light lunches with crusty bread.

4. Kohlrabi Fritters with Yogurt Dill Sauce

Ingredients:

For the fritters:

• 2 medium kohlrabi bulbs, peeled and grated
• ½ cup carrot, grated
• 2 scallions, thinly sliced
• 2 eggs
• ⅓ cup all-purpose flour (or chickpea flour for gluten-free)
• ½ teaspoon baking powder
• Salt and pepper to taste
• Oil for pan-frying (avocado or vegetable oil)

For the sauce:

• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped (or 1 tsp dried)
• ½ garlic clove, minced
• Salt to taste

Instructions:

• Place grated kohlrabi and carrot in a clean kitchen towel and squeeze out as much moisture as possible.
• Transfer to a large bowl and mix in scallions, eggs, flour, baking powder, salt, and pepper.
• Heat a large skillet over medium heat with 2 tablespoons oil.
• Scoop about ¼ cup batter for each fritter, flatten gently in the pan, and cook for 3–4 minutes per side until golden brown.
• Remove and drain on paper towels.
• Mix all sauce ingredients in a bowl. Adjust seasoning as needed.
• Serve fritters warm with a dollop of yogurt dill sauce.

Why it works: Crispy on the outside, tender inside, and paired with a herby, tangy sauce? These fritters vanish fast.

5. Kohlrabi Noodle Stir-Fry (Low-Carb and Veggie-Packed)

Ingredients:

• 2 medium kohlrabi bulbs, peeled and spiralized into noodles
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 red bell pepper, julienned
• 1 small carrot, julienned
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• ½ teaspoon sriracha (optional)
• 1 tablespoon sesame seeds
• Fresh cilantro or green onions for garnish

Instructions:

• Heat sesame oil in a large skillet or wok over medium heat.
• Add garlic and ginger, sauté for 30 seconds until fragrant.
• Toss in bell pepper and carrot, stir-fry for 3–4 minutes until slightly tender.
• Add the spiralized kohlrabi noodles and toss well.
• Stir in soy sauce, rice vinegar, honey, and sriracha if using. Cook for 4–5 minutes, stirring occasionally.
• Sprinkle with sesame seeds and garnish with fresh herbs.
• Serve hot as a main or side dish.

Why it works: It’s colorful, crunchy, and feels like a stir-fry noodle dish—with none of the carb crash.

If you’ve ever looked at a kohlrabi and thought, “What the heck do I do with this alien vegetable?”—now you know. From creamy soups to crispy fritters and fresh slaws, these truly are the best kohlrabi recipes I’ve created and perfected over the years. Whether you’re introducing this underrated veggie to your family or just need a new side for weeknight dinners, these recipes will turn you into a lifelong kohlrabi fan.

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