How To Cut Up Kohlrabi
- Cutting board
- Chef's knife
Peeling and Basic Instructions
Cut off the stems: If the stems and leaves are still attached to the kohlrabi, cut them off. (Save the leaves and cook them just like kale or turnip greens.)
Slice in half: Cut the kohlrabi head in half down through its center.
Slice into quarters: Place the halved kohlrabi cut side down and slice into quarters.
Cut out the core: Use the tip of your knife to cut at an angle through the core. Discard the tough center.
Peel the kohlrabi: Now that you have small, manageable quarters, use a sharp vegetable peeler to remove the tough skin.
Method 1: Thick Slices
Slice off the top of the kohlrabi: If you want to simply slice each quarter for baking or stir frying, begin by cutting off the top of the vegetable.
Slice: Use a sharp chef's knife to carefully cut the vegetable into slices of even thickness.
Method 2: Thin Slices
Process on a mandoline: If you want thinner slices for salads, the best tool is a mandoline as shown here. Position a kohlrabi quarter on a mandoline, and use a finger guard to hold it in place as you slice.
Method 3: Matchsticks
Start with slices: If you want matchsticks for stir fries or slaws, start with either thick or thin slices as directed above.
Stack the slices and cut: Stack the slices and use a sharp chef's knife to create evenly-sized matchsticks.