Can This Alien-Looking Veggie Replace Your Favorite Snack?

Can This Alien-Looking Veggie Replace Your Favorite Snack? With its bulbous base, leafy arms, and otherworldly appearance, kohlrabi often gets passed over in the produce aisle. Its name might sound unfamiliar, and its shape doesn’t exactly scream “delicious.” But don’t be fooled—this so-called “alien vegetable” is one of the most versatile and refreshing ingredients you’re probably not eating. Even better? It tastes like a crispier, juicier apple with a mild hint of cabbage.

Once you get past its strange exterior, kohlrabi opens up a world of crunchy, nutrient-rich possibilities. So what exactly is this vegetable, and how can you enjoy it in your kitchen?

What Is Kohlrabi?

Kohlrabi (pronounced coal-rah-bee) is a member of the brassica family, which includes cabbage, broccoli, and Brussels sprouts. The name comes from the German words kohl (cabbage) and rübe (turnip), which is fitting, since it shares traits with both. Despite its appearance, it’s not a root vegetable—kohlrabi grows above ground, and its swollen stem is what we typically eat.

Available in green and purple varieties, kohlrabi’s skin can look tough, but inside is a crisp, juicy flesh with a flavor somewhere between a sweet radish and a green apple, with a gentle hint of cabbage. It can be eaten raw or cooked, and its leaves are edible too.

Why Should You Eat Kohlrabi?

Besides being deliciously crunchy and mildly sweet, kohlrabi is nutrient-dense and low in calories. It’s packed with:

• Vitamin C – supports immunity and skin health

• Potassium – aids in fluid balance and nerve function

• Fiber – promotes digestion and keeps you full

• Antioxidants – helps fight inflammation and cell damage

It’s also naturally gluten-free and fits into low-carb, vegan, and paleo diets. And because it’s sturdy and stores well, kohlrabi is a great ingredient to have on hand throughout the year.

How to Prepare Kohlrabi

If you’re working with kohlrabi for the first time, it’s easier than it looks:

1. Trim the leaves and stems – Save the greens for sautéing or adding to soups.

2. Peel the bulb – The outer layer is fibrous, so use a sharp knife or sturdy peeler to remove it.

3. Slice, dice, or shred – Kohlrabi can be prepped in any shape depending on your dish.

Once peeled, the inner flesh is ready to be eaten raw or cooked.

Ways to Eat Kohlrabi

Here’s how to turn kohlrabi into delicious meals and snacks:

1. Raw in Salads or Slaws

Raw kohlrabi is crisp, juicy, and perfect for salads. Slice it into matchsticks or grate it for a crunchy slaw. It pairs well with apples, carrots, and creamy dressings like yogurt or tahini.

2. Kohlrabi Fries or Chips

Cut into sticks, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 25–30 minutes. For chips, slice thin and bake until crispy. Great as a healthy snack or side dish.

3. Mashed or Pureed

Boil peeled kohlrabi chunks until soft, then mash like potatoes. Add butter, garlic, or herbs for a savory twist. It’s a lower-carb alternative to mashed potatoes.

4. Stir-Fries and Curries

Kohlrabi soaks up flavor like a sponge. Add it to your favorite stir-fry with soy sauce and ginger, or include it in vegetable curries for texture and bite.

5. Pickled

Quick-pickle thin slices of kohlrabi with vinegar, sugar, and salt. After a few hours, you’ll have a tangy, crunchy snack that’s great on sandwiches or rice bowls.

Don’t Toss the Greens

Kohlrabi greens are edible and nutrient-rich. Sauté them like kale or spinach with olive oil and garlic for a simple side dish. They’re also great in soups, frittatas, or blended into pesto.

Afterthought

Kohlrabi might look like it belongs on a spaceship, but it’s one of the most approachable, delicious, and nutritious vegetables you’re likely overlooking. Its crisp, apple-like bite and mild flavor make it perfect for raw snacks, hearty meals, or clever substitutes for starchier sides.

Next time you’re grocery shopping or browsing a farmer’s market, grab a few kohlrabi bulbs. Peel them, slice them, and discover why this “alien” vegetable might just become your new kitchen favorite.

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