There’s a great restaurant in Brooklyn called Prime Meats, and one of our favorite things to order is this kohlrabi and radish salad, remoulade style (think coleslaw). It’s a great way to eat kohlrabi, which somehow, is mystifying to most of us. Here’s how we copied it at home:


1 medium sized kohlrabi

3-5 radishes

1 lemon


Dijon mustard

salt and pepper

sour cream


Mandoline a medium sized kohlrabi and several radishes. Then cut them length-wise into matchstick shapes.

Remoulade sauce: (We loosely followed this recipe from the  cookbook Julia and Jacques Cooking at Home)

1 lemon or lemon juice

1/4 tsp salt

1/2 tbsp Dijon mustard

1 1/2 tbsp sour cream

1 tbsp mayonnaise

1/8 tsp ground black pepper

Coat the kohlrabi and radishes with the remoulade sauce, and garnish with some dill. This does keep well in the fridge, and serves around 4.

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