Recipe by Three Forks Grille | Photography by JMK Photography
Kohlrabi is one of those vegetables that end up in our CSA shares and no one seems to know what to do with. It’s alien-like in shape, with a hard outer layer, and too often these qualities deter even the most creative of cooks. In truth, this vegetable is quite versatile. It can be eaten raw or cooked, roasted or simply marinated. Its flavor is reminiscent of apple, cabbage and jicama, and it easily blends with other winter flavors like citrus and hearty greens. In these recipes, I use kohlrabi in its raw form, creating three winter salads that are both healthy and easy to prepare.

Thai Kohlrabi & Kale Salad Serves 4
2 medium kohlrabi, peeled and sliced thinly
1 bunch of Tuscan kale (also known as dinosaur kale) with stems removed
1/4 cup mint leaves
1/4 cup cilantro
1/4 cup basil
1 red beet, peeled and sliced thinly
1/2 cup chopped peanuts

1 1/2 tablespoons light brown sugar
1/4 cup lime juice
3 tablespoons soy sauce or fish sauce
1 teaspoon garlic, minced
1/2 cup jalapeno, minced
1 tablespoon sesame oil
1 tablespoon ginger, minced

1 Dissolve sugar in soy sauce
2 Add rest of the ingredients except sesame oil
3 Slowly whisk oil into sugar/soy mixture

1 Rip kale into bite size pieces; use half the kale raw and turn the rest into fried kale chips
2 Toss raw kale with the sliced beets, kohlrabi and dressing
3 Top salad with fresh herbs, peanuts and the kale chips


Apple brings out some of kohlrabi's best flavors

Apple brings out some of kohlrabi’s best flavors

Kohlrabi and Apple Salad Serves 4
2 medium kohlrabi (about 3 cups)
1 green apple
Juice of 1 lemon plus zest
2 tablespoons white wine vinegar
1 tablespoon sugar
Pinch of salt
1/4 cup toasted and chopped hazelnuts
2 ounces parmesan
1 tablespoon extra-virgin olive oil
12 celery leaves

1 Dissolve sugar with the vinegar
2 Add the lemon juice and zest
3 Add salt
4 Slowly whisk in extra-virgin olive oil

1 Slice kohlrabi and apple thinly on a mandolin and cut into bite-size pieces
2 Toss with dressing and stack in the center of plate, alternating layers of apple and kohlrabi
3 Finish salad with hazelnuts and celery leaves

Pears, pomegranates, and gorgonzola accompany kohlrabi excellently

Pears, pomegranates, and gorgonzola accompany kohlrabi excellently

Kohlrabi with Pears and Bacon Vinaigrette Serves 4
2 medium kohlrabi (about 3 cups)
1 pear
1/4 cup gorgonzola crumbles
4 tablespoons toasted and chopped walnuts
4 tablespoons golden raisins
2 cups radicchio, sliced thinly
1/4 cup pomegranate

1 green onion
1 teaspoon honey
2 teaspoon Dijon mustard
Pinch of salt
1/2 teaspoon black pepper
1/2 cup white wine vinegar
1/2 cup bacon fat
1/2 teaspoon parsley

1 Blend all ingredients
2 Slowly drizzle in hot bacon fat

1 Peel and julienne kohlrabi
2 Slice pear into thin slices
3 Toss with rest of ingredients
4 Toss ingredients with some dressing and serve; there will be leftover dressing


Three Forks Grille is located in downtown Columbia Falls, just a short distance from the wild and scenic three forks of the famed Flathead River. Head chef Chris DiMaio takes pride in his original dishes and recipes by using only the best local ingredients. He supports many local growers, something that is important to his mission. For more information, visit