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Introduction
Kohlrabi, a member of the cabbage family, has been cultivated for centuries but has often played second fiddle to its more popular cruciferous cousins. This unique vegetable, with its alien-like appearance, has roots tracing back to ancient Roman times. However, it wasn't until the 16th century that it gained popularity in Northern Europe, particularly in Germany, where its name originates ('kohl' meaning cabbage and 'rabi' meaning turnip). By transforming this humble vegetable into noodles and pairing it with a luxurious almond butter sauce, we're not only honoring its long history but also reimagining its potential in modern, health-conscious cuisine. This dish represents a perfect fusion of old-world ingredients and contemporary culinary techniques, offering a fresh take on plant-based eating that's both nutritious and indulgent.
Ingredients
• 2 medium kohlrabi bulbs (about 1 pound total), peeled and spiralized into noodles
• 1/4 cup creamy almond butter
• 2 tablespoons low-sodium tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons water
• 1/4 cup sliced almonds, toasted
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1/4 cup fresh cilantro leaves, roughly chopped
Step 1:
Peel and spiralize the kohlrabi bulbs into noodles using a spiralizer or julienne peeler. Place the noodles in a large mixing bowl.
Step 2:
In a small mixing bowl, whisk together the almond butter, tamari or soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes (if using), and water until smooth.
Step 3:
Pour the almond butter sauce over the kohlrabi noodles and toss gently to coat evenly.
Step 4:
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.
Step 5:
Divide the dressed kohlrabi noodles among serving bowls. Top with toasted almonds, sliced green onions, sesame seeds, and chopped cilantro.
Q: Can I make this recipe ahead of time?
A: While best served fresh, you can prepare the components separately and assemble just before serving to maintain the crispness of the kohlrabi noodles.
Q: Is this recipe suitable for a keto diet?
A: This recipe is relatively low in carbs, but you may want to reduce or omit the maple syrup to make it more keto-friendly.
Q: Can I use a different nut butter?
A: Yes, you can substitute peanut butter or cashew butter for the almond butter, though it will slightly change the flavor profile.
• For a nut-free version, substitute sunflower seed butter for almond butter and use pumpkin seeds instead of almonds.
• If kohlrabi is unavailable, you can use zucchini or cucumber as a substitute, though the flavor profile will be slightly different.
• To save time, look for pre-spiralized kohlrabi noodles in some specialty grocery stores.
• This recipe is naturally gluten-free when using tamari instead of soy sauce.
• For added protein, consider adding grilled chicken, tofu, or edamame to the dish.
Serve immediately, gently tossing the noodles once more before eating to ensure even distribution of the sauce and toppings.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The kohlrabi may release some liquid, so drain before serving if necessary.
Prepare the sauce and toppings while the sliced almonds are cooling to maximize efficiency.
- Don't overspiraliz the kohlrabi to maintain some crunch in the noodles
- Adjust the consistency of the sauce by adding more water if needed
- Toast the almonds carefully as they can burn quickly
For a spicier version, increase the amount of red pepper flakes or add a drizzle of sriracha sauce. For a warm dish, lightly sauté the kohlrabi noodles for 1-2 minutes before adding the sauce.
Pair with a crisp, light white wine like Sauvignon Blanc or a refreshing herbal iced tea.
Best in late spring through early fall when kohlrabi is in season
Contains tree nuts (almonds). Use caution with soy sauce or tamari for those with soy allergies. Recipe is gluten-free when using tamari instead of soy sauce.
