How To Cut Kohlrabi

Let’s talk about kohlrabi. It looks like a space alien’s turnip. You’ve probably walked right past it at the store, and that’s a shame.

First, meet the alien vegetable.

It’s a mutant cabbage, basically. The bulb grows above ground, not underground like a potato. And those little antennae sticking out? Those are actually leaves.

Here’s the fun part: you can eat the whole dang thing. The bulb, the stems, even the leaves. But first, you have to tame the beast.

Step 1: The chop-and-slice.

Don’t try to peel it raw. That’s a recipe for a swear word. Grab a sharp knife and slice off the top and bottom first.

Now you have a flat, stable platform. Place that flat end on your cutting board. It won’t roll away like a runaway golf ball.

Step 2: The great peel.

Use a vegetable peeler, not a paring knife. The skin is tough, like a little armor. You’ll hear a satisfying crunch as you shave it off.

Pro tip: if the bulb is huge, that skin is woodier than a tree trunk. Double-peel it—shave off a thick layer until you see pure, pale green flesh.

It should feel like a crisp apple when you’re done. If it feels like a rock, peel more.

How to cut up kohlrabi – Artofit

Step 3: Why you’ll love the crunch.

Now you have a naked, smooth, weird-looking bulb. Slice it into sticks, discs, or even thin coins. The texture is insane—like a cross between a broccoli stem and a jicama.

Fun fact: it tastes like a mild, sweet radish. But with zero of the spicy kick. It’s basically a crunchy blank canvas.

Step 4: The weirdest part—the leaves.

Don’t toss those leafy antennae! They’re totally edible. Chop them up like kale or spinach. They actually taste better than the bulb when sautéed in garlic butter.

Seriously, they’re like a secret bonus vegetable. Use them within a day, though. They wilt faster than a teenager’s motivation on Monday morning.

Why bother cutting kohlrabi?

Because it’s the ultimate conversation starter. Drop a plate of crispy kohlrabi sticks at a party. Watch people ask, “What is this?”

It’s also stupidly healthy. Packed with vitamin C, fiber, and antioxidants. Basically, it’s a superfood that looks like a tiny spaceship.

Kohlrabi Cooked

Warning: It’s addictive raw.

Sprinkle salt, chili powder, or lime juice on the sticks. You will eat an entire bulb in one sitting. Do not judge yourself.

Or dip them in ranch. That’s also acceptable. Kohlrabi is a dip’s best friend.

Final pro tip for the brave.

Boil a whole peeled bulb until fork-tender. Mash it like potatoes. It’s somehow creamy, nutty, and secretly low-carb. You’ll forget it’s a vegetable.

One more thing: if you hate peeling, just roast the bulb whole with the skin on. The skin slides off like a glove after roasting. Magic.

So go grab one. It costs like two bucks. It’s weird, it’s fun, and it makes you look like a kitchen ninja. Cut into it, crunch it, and amaze your friends.

You’ve got this.