Comments on: A whole bowlful

By: Erika

Erika — Fri, 30 Apr 2010 01:27:00 +0000

I wasn't sure where to put this post, so I hope you find it here…I just made your Green Papaya salad recipe from Bon Appetit (May 2010)–but I substituted raw kohlrabi for the papaya. Wow! So yummy! And much easier to find here in the Northeast. I might add a bit of lime zest next time since papaya is more tart than the kohlrabi–but then again, I might leave it exactly the way it is! Thanks for a lovely, light “almost summer I can feel it” dinner.

By: Aisha

Aisha — Thu, 14 May 2009 14:43:00 +0000

I guess there must be endless variations on dressings for the kohlrabi-carrot julienne salad. The version I make (from a BBC cooking show but I forget which) calls for mustard and cumin seeds to be fried in hot oil til they sputter. The mix is then poured on the julienned carrots and kohlrabi (half of which would have already been devoured as a snack during the prep). Add lemon juice. Toss. Eat. Or if you have enough patience, refrigerate about half an hour and reap the rewards of your patience (the flavors reach another dimension). Try a “slaw” version with plain/Greek yogurt. Or try it with shredded white cabbage…

By: Molly

Molly — Thu, 15 Jan 2009 03:46:00 +0000

Thanks for catching that, Anonymous! I have to input recipes into the index manually, and sometimes I forget. It’s there now.

By: Anonymous

Anonymous — Wed, 14 Jan 2009 19:31:00 +0000

Hi Molly, I was looking for this recipe in your index and couldn’t find it. Am I missing it?!

By: icky

icky — Mon, 15 Dec 2008 22:43:00 +0000

Thanks for this recipe. I have been reading your blog for years and I find it strange that kohlrabi is what finally prompted me to post! Simply delish.

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Pacquiao VS De La Hoya FREE Live Video Streaming — Sat, 06 Dec 2008 16:55:00 +0000

I thinks this is also another yummy recipe you’re sharing!

By: Emily

Emily — Sat, 06 Dec 2008 01:00:00 +0000

Hey -- Just made this tonight, and I'm kind of conflicted. On the one hand, I found the fennel with the sesame oil to be kind of a bizarre combination. On the other hand, I did find it kind of addictive. Would like to make this again with a higher carrot to kohlrabi ratio, and with toasted cumin seeds instead of fennel... But it was nice to eat something fresh tasting in the winter... Love your blog!

By: michaela

michaela — Sat, 06 Dec 2008 00:20:00 +0000

I had this planned for dinner with an Asian marinated skirt skirt steak and bok choy. It didn’t make it. I had a plate to taste on its own. Now, for my second plate I’m having it with no-kead rye toast and butter. Half of the bowl is now gone.

By: Anonymous

Anonymous — Tue, 25 Nov 2008 02:03:00 +0000

I made this for lunch yesterday for me and my mother, and we managed to eat two thirds of a 2x recipe… It was delicious. I had never heard of kohlrabi, but now I count it among one of my new favourite veggies.

By: Tina

Tina — Mon, 24 Nov 2008 20:26:00 +0000

Very interesting! Thanks for the post!