Kohlrabi and Carrot Salad with Broccoli Stir Fry

I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have. I shouldn’t admit it but I’m going to: there are some vegetables I could live without. It’s terrible I know but I could happily frolic through life without missing celery or leeks. There are also some vegetables that I adore for a short time but when they turn up in my fridge over and over again I’m tempted to put them on the compost. There’s only so much cabbage a person can eat without genuine fear of becoming a brassica. This recipe was devised because of the cornucopia of vegetables residing in the fridge. You know it’s time to use up as many as possible when you can no longer close the door. 
Kohlrabi, carrots and broccoli

Kohlrabi was the most intriguing vegetable of the lot; it looks a bit like an octopus. Dinner was to be designed around a loving partnership of kohlrabi and carrot.  Toasting sesame seeds is one of my favourite smells.

For two people:

For the carrot and kohlrabi salad:

  • a quarter of a kohlrabi, peeled and julienned
  • three small carrots, peeled and julienned
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 1/2 tbsp soy sauce
  • black pepper  
  • 2 tbsp of toasted black sesame seeds

For the broccoli stir fry:

  • Handful purple sprouting broccoli, woody ends removed and chopped
  • 1 large red onion, sliced
  • 2 garlic cloves, sliced
  • 1 sachet miso soup
  • 1 tbsp soy sauce
  • 1tbsp sweet chilli sauce
  • Oil for frying
  • 2 noodle nests

I always remove the ends of the purple sprouting broccoli as I can find them to be a bit woody. You could leave the broccoli stalks in their entirety but they might be a tad tricky to consume gracefully at the table.

Kohlrabi and Carrot Salad

Mix all the ingredients for the carrot and kohlrabi salad together.

Get some noodles cooking according to pack instructions and get a wok on a high heat with a little oil.

While the noodles cook, add the onions to the wok until starting to brown then add the garlic and broccoli.

Drain the noodles and drizzle with oil if you think they might stick. Dissolve the miso soup sachet into a little water and add it to the wok with the soy sauce and chilli sauce. Allow this to reduce for a minute before serving on top of the noodles.

Broccoli and veg stir fry to go with salad
The stir fry has a lovely deep, salty flavour which is wonderfully complimented by the nectarous and juicy carrot and kohlrabi salad. If you’ve not had kohlrabi before it’s sort of like an apple in texture and beautifully sweet without being too much. The sesame seeds gave the salad an extra layer. 
It was nice to look in the fridge the next day and know that I at least made a dent in the bountiful supply of vegetables. I’m looking forward to cooking with the kohlrabi next. 


  1. says

    Thank you for this tip. Kohlrabi is a completely new thing for me. There are always so many new things to discover in cooking!
    I have never had a seasonal vegetable box delivered but I have thought about it many times. Seasonal is always the best and tastes better too.

  2. says

    In Germany, I grew up knowing kohlrabi only as a raw thing – it’s nice, but a whole new world opened to me when I found kohlrabi curries! Love the combination with carrot here, I bet that’s one crunchy salad!

  3. says

    I love making stir fry out of what’s left in the fridge! We usuall do this once a week because we too have a veggie box delivered and I hate for things to go to waste! Have a fantastic weekend!

  4. says

    I have a CSA box for exactly the same reason. Kohlrabi is one of the few veggies I think I haven’t cooked with–your salad looks wonderful!

  5. says

    I have to admit: I envy you (in a good way). I miss CSA box so much, it is very convenient and local, and delicious. And sometimes there are vegetables that you’ve never tried. I wish this area would start the CSA practice too, but I doubt it: they think mac and cheese is a vegetable 🙁 Ugh!

  6. says

    In our veg box last week we had Salsify. Have you tried that? We felt it was OK but a bit nondescript. We’ve also had Jerusalem Artichokes, Globe Artichokes, and Fennel, none of which we normally buy.

  7. says

    Kohlrabi only has one (thin) culinary use: to bulk out a raw salad. Well, in my opinion anyway!

    On the other hand, some day I’ll braise you some leeks and/or celery and change your mind. ; )

    The stir-fry sounds great. I just made a purple-sprouting broccoli and wild garlic pesto tonight, by coincidence.

  8. says

    Thanks for the tip. We grew kohlrabi for the first time this year and I’ve had no idea what to do with it (I made a puree, which was great). My kohlrabi doesn’t look like your picture; our roots haven’t gotten that big or round, and the stalks are huge. Maybe it’s not actually kohlrabi we planted (don’t know…the seed bag said it was, but it looks different!).

  9. says

    Kohlrabi is completely new to me and I’m very intrigued!!Have to look for it here in NJ and your salad looks absolutely delicious!!The meal looks fantastic 🙂

  10. says

    This looks great! I love the look of the kholrabi salad. I did grow it last year and will grow it this year again for sure, always great to get more ideas of what to do with it!

  11. says

    I have to pay attention to this vegetable if it shows up here! I like to try a new one once in a while. I want to know how it tastes and what I can do with it, but not necessarily love it. This is added to the list, along with purple broccoli! I have yet to find this type here.

  12. says

    I’d really love to join you at the table for this one. The stir fry sounds delicious and your salad is different enough to be interesting. I hope you have a great day. Blessings…Mary

  13. says

    I love that you admit that your CSA sometimes gives you more of something than you would like: I try not to whine on my blog that I have gotten leeks and tangerines AGAIN, but I often feel that way (and, yes, I got them today).

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