Kohlrabi, raw

Kohlrabi is the round, pale green or purple bulb that sits above ground on a cabbage-family plant, with a crisp, juicy texture somewhere between a broccoli stem and jicama and a mild, slightly sweet flavor. Peeled and sliced thin, it works well raw in slaws with a squeeze of lime, or cut into sticks for dipping; it also roasts, steams, or sautes much like turnip or cauliflower, taking on a softer, sweeter character with heat. The leafy greens attached to the bulb are edible too and can be cooked down like kale or collards, so a whole kohlrabi plant rarely goes to waste.

Choose kohlrabi bulbs that feel heavy and firm with fresh, unwilted leaves attached if possible, and store it in the refrigerator crisper drawer, where it keeps for a couple of weeks, longer than more delicate vegetables. Peel away the tough outer skin before eating, since it can be fibrous even though the flesh underneath is tender. At only 27 calories per cup and 69% DV vitamin C, kohlrabi is a low-calorie way to add crunch and volume to a salad or slaw without much caloric cost, and its 3.6 grams of fiber per cup helps it eat more substantially than the calorie count suggests, making it a useful bulking vegetable alongside a lean protein at dinner.