15 Best Kohlrabi Recipes for Beginners

You bought a kohlrabi. Maybe two. Now you’re staring at them on the counter, wondering what exactly you’re supposed to do with a vegetable that looks like a satellite from a 1960s space program.

Good news: kohlrabi is one of the most forgiving vegetables you can cook with. It’s good raw, good roasted, good in soups, and good as a low-carb stand-in for potatoes. It doesn’t overcook easily, it doesn’t turn brown when you cut it, and it doesn’t have a strong flavor that limits what you can do.

Here are 15 ways to use it, ordered from simplest to most involved. Start anywhere that sounds good.

1. Raw with Salt and Dip

Effort level: Barely any.

Peel a kohlrabi, cut it into rounds or wedges, sprinkle with flaky salt. Done.

This is how kohlrabi is eaten across Germany and Austria — as a simple snack, the way Americans eat carrot sticks. The flesh is crisp, juicy, and mildly sweet, and a pinch of good salt is all it needs.

For something more substantial, serve the slices with hummus, ranch, romesco sauce, or a miso-tahini dip. Kohlrabi is sturdier than most crudité vegetables — it won’t snap in thick dip or go limp on a platter.

2. Shaved Kohlrabi Salad

Effort level: Easy. Needs a mandoline (or good knife skills).

Shave peeled kohlrabi paper-thin on a mandoline. Toss with olive oil, lemon juice, flaky salt, fresh herbs (mint and dill are great), and shaved Parmesan. That’s the whole recipe.

The thin slices are tender enough to eat like lettuce but still have a light crunch. This salad doesn’t wilt, which makes it ideal for dinner parties and potlucks — it’ll sit on a table for 30 minutes and still look and taste good.

Variation: Go Asian-inspired with rice vinegar, sesame oil, toasted sesame seeds, and thinly sliced scallions.

3. Kohlrabi Slaw

Effort level: Easy.

Grate 3-4 peeled kohlrabi on the large holes of a box grater. Add a grated carrot and some sliced scallions. Dress it creamy (mayo, cider vinegar, Dijon mustard) or sharp (rice vinegar, neutral oil, a little sugar, cilantro).

Use this anywhere you’d use regular coleslaw — on pulled pork sandwiches, next to fried fish, piled on tacos. See our full kohlrabi slaw recipe with apple and mustard dressing. Kohlrabi slaw holds up longer than cabbage slaw. It doesn’t go soggy as fast, and the flavor stays clean.

4. Roasted Kohlrabi

Effort level: Easy. Mostly hands-off.

Peel, cube (3/4-inch pieces), toss with olive oil and salt, roast at 425°F for 25-30 minutes. Flip once halfway through.

Roasting transforms kohlrabi. The natural sugars caramelize, the edges get golden and slightly crispy, and the interior turns creamy. It’s one of the best ways to experience the vegetable if you’ve only had it raw.

For our full recipe including garlic parmesan, honey balsamic, and za’atar variations, see our roasted kohlrabi guide.

5. Kohlrabi Fries

Effort level: Easy to moderate.

Cut peeled kohlrabi into fry-shaped sticks, toss with oil and seasonings, and bake at 425°F for 25-30 minutes or air fry at 400°F for 12-15 minutes.

At 3.5g net carbs per cup (compared to nearly 24g for potato), kohlrabi fries are the best low-carb fry substitute we’ve found. They actually get crispy, especially with the cornstarch trick. Serve with garlic aioli or chipotle mayo.

Full recipe with oven and air fryer instructions in our kohlrabi fries guide.

6. Kohlrabi Soup (Creamy)

Effort level: Easy.

A silky, mild soup that’s lighter than potato soup but just as comforting.

Sauté a diced onion in butter. Add 4-5 peeled and cubed kohlrabi and 3 cups of chicken or vegetable stock. Simmer 20 minutes until the kohlrabi is very tender. Blend until smooth with an immersion blender. Stir in 1/4 cup heavy cream (or skip it for dairy-free). Season with salt, white pepper, and a pinch of nutmeg.

See our full kohlrabi soup recipe for variations including curry-spiced and chilled summer versions. Top with chives, a drizzle of good olive oil, or crumbled bacon. The soup is subtle, so don’t over-season — let the kohlrabi flavor come through.

7. Kohlrabi Stir-Fry

Effort level: Easy to moderate.

Kohlrabi’s firm texture makes it perfect for stir-frying. It holds its shape, doesn’t release excess water into the pan, and absorbs sauce well.

Cut peeled kohlrabi into thin half-moons or matchsticks. Stir-fry in a hot wok or large skillet with a neutral oil. Add aromatics — garlic, ginger, chili — then your protein (chicken, shrimp, tofu). Finish with a sauce: soy sauce, sesame oil, rice vinegar, a pinch of sugar.

Toss in other vegetables if you like — snap peas, bell pepper, mushrooms — but kohlrabi can carry the dish on its own. Serve over rice or cauliflower rice to keep it low-carb.

8. Kohlrabi Gratin

Effort level: Moderate.

This is where kohlrabi goes full comfort food.

Peel and slice kohlrabi into thin rounds (about 1/8 inch — a mandoline makes quick work of this). Layer the slices in a buttered baking dish, alternating with a mixture of heavy cream, grated Gruyère (or sharp cheddar), minced garlic, salt, and pepper. Pour any remaining cream mixture over the top. Sprinkle more cheese on the final layer.

Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake another 15-20 minutes until golden and bubbling.

The result is rich, creamy, and cheesy — a dead ringer for potatoes au gratin but with a fraction of the carbs. This is the dish to make when you need to convince a skeptic that kohlrabi is worth their time.

9. Kohlrabi Mash

Effort level: Easy.

The keto-friendly mashed potato substitute that actually works.

Peel and cube 3-4 kohlrabi. Boil in salted water for 15-20 minutes until very tender (they take a bit longer than potatoes). Drain well — this is important, kohlrabi holds water. Mash with butter, a splash of cream, salt, and white pepper.

The texture is slightly lighter than mashed potatoes and the flavor is milder, with a subtle sweetness. See our full mashed kohlrabi recipe for tips on getting the texture right. It won’t fool anyone into thinking it’s potato, but it scratches the same itch — warm, creamy, buttery, and perfect next to gravy.

Tip: For a smoother result, use a food processor or immersion blender instead of a masher. Adding a tablespoon of cream cheese helps with richness and body.

10. Kohlrabi Curry

Effort level: Moderate.

Kohlrabi is a staple in Indian cooking, where it’s called ganth gobi. See our full kohlrabi curry recipe for gravy, dry, and sambar variations. It holds up beautifully in curries because it absorbs spice without falling apart.

Heat oil in a heavy-bottomed pot. Add cumin seeds, then diced onion. Cook until soft. Add garlic, ginger, turmeric, coriander, cumin powder, and chili powder. Stir for a minute. Add cubed kohlrabi and a can of diced tomatoes (or a cup of tomato puree). Add enough water to mostly cover the kohlrabi. Simmer, covered, for 20-25 minutes until the kohlrabi is tender but not mushy.

Finish with garam masala and fresh cilantro. Serve with rice, naan, or on its own.

For a richer curry, add a can of coconut milk instead of water. For a one-pot meal, toss in chickpeas or lentils.

11. Kohlrabi and Apple Slaw

Effort level: Easy.

A fall-perfect variation on the basic slaw that’s bright, crunchy, and slightly sweet.

Julienne or grate 2 peeled kohlrabi and 1 tart apple (Granny Smith or Honeycrisp). Toss with a handful of toasted walnuts, crumbled blue cheese or goat cheese, and a dressing of cider vinegar, walnut oil (or olive oil), a touch of honey, salt, and pepper.

This works as a side salad, a topping for grilled pork chops, or stuffed into a sandwich with sharp cheddar and arugula.

12. Kohlrabi Hash

Effort level: Easy to moderate.

A breakfast skillet that swaps potatoes for kohlrabi.

Dice peeled kohlrabi into 1/2-inch cubes. Cook in a cast-iron skillet with butter or bacon fat over medium-high heat until golden on the outside and tender inside — about 12-15 minutes. Add diced onion and bell pepper for the last 5 minutes. Season with salt, pepper, and smoked paprika.

Top with a fried egg. Add crumbled sausage or bacon if you want more protein. The kohlrabi cubes get crispy edges just like home fries, with a slightly sweeter flavor.

13. Kohlrabi Fritters (Kohlrabi Pancakes)

Effort level: Moderate.

Grate 2-3 peeled kohlrabi on the large holes of a box grater. Squeeze out excess moisture in a clean kitchen towel (there’s less water than potato, so this step is quicker). Mix with 1 beaten egg, 2 tablespoons flour (or almond flour for low-carb), 2 sliced scallions, salt, and pepper.

Form into patties and pan-fry in oil over medium heat, about 3-4 minutes per side until golden and crisp. Serve with sour cream or applesauce.

These are essentially German-style vegetable pancakes (Gemüsepuffer), and kohlrabi is a traditional filling. They’re crispy on the outside, tender inside, and mild enough that kids tend to like them.

14. Fermented Kohlrabi (Quick Pickles or Lacto-Fermented)

Effort level: Easy (but requires patience).

Kohlrabi takes beautifully to fermentation. Its firm texture holds up for weeks in brine, and the flavor deepens into something tangy and complex.

Quick pickles (ready in 1 hour): Peel and cut kohlrabi into thin slices or matchsticks. Heat 1 cup rice vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 tablespoon salt until dissolved. Pour over the kohlrabi in a jar. Cool to room temperature, then refrigerate. Ready in an hour; better after a day. Keeps for weeks.

Lacto-fermented (ready in 5-7 days): Peel and cut kohlrabi into sticks or slices. Pack tightly into a clean jar. Dissolve 1 tablespoon kosher salt in 2 cups water and pour over the kohlrabi until submerged. Weight the kohlrabi down (a small zip-lock bag filled with brine works). Cover loosely and leave at room temperature for 5-7 days, tasting daily after day 3. Refrigerate when it reaches the tanginess you like.

Fermented kohlrabi is crunchy, probiotic-rich, and excellent alongside grilled meats, in grain bowls, or straight from the jar.

15. Kohlrabi Noodles (Spiralized)

Effort level: Easy. Needs a spiralizer or julienne peeler.

If you own a spiralizer, kohlrabi makes excellent vegetable noodles. The flesh is dense enough to produce long, intact spirals (unlike zucchini, which often breaks into short fragments), and the noodles hold up well in sauces.

Peel the kohlrabi and run it through a spiralizer on the thin noodle setting. You can eat the noodles raw (tossed with pesto or a sesame-ginger dressing) or sauté them briefly in a hot pan with olive oil — 2-3 minutes is enough to soften them slightly while keeping the crunch.

Best sauces for kohlrabi noodles:

• Pesto (classic basil or a walnut-arugula version)
• Sesame-ginger (soy sauce, sesame oil, rice vinegar, fresh ginger, garlic)
• Simple garlic butter with Parmesan
• Marinara (go easy — kohlrabi noodles don’t absorb as much sauce as pasta)

For a low-carb pasta night, top spiralized kohlrabi with Bolognese sauce, meatballs, or a creamy mushroom sauce. It’s not spaghetti, but it’s a solid vehicle for the flavors you’re actually craving.

Where to Start

If this is your first kohlrabi, start with number 1. Peel it, slice it, eat a piece with salt. Understand what it tastes like before you do anything else. From there, try it roasted (#4) and in a slaw (#3). Those three preparations — raw, roasted, and shredded — will show you kohlrabi’s range and give you enough confidence to try the rest.

For more on buying, storing, and peeling, see our complete kohlrabi guide. For detailed peeling and cutting techniques, check out how to peel and prepare kohlrabi.

Kohlrabi doesn’t ask much of you. It doesn’t require special skills, special equipment, or a trip to a specialty store. It just needs someone willing to pick one up and try it. You’ve made it this far — now go cook something.