Nutrient-rich Crispy Raw Kohlrabi Sticks with Dijon Dilly Dip make a delicious healthy snack. Great for lunch boxes! Ideal for those on a Keto diet, too.
These raw kohlrabi sticks are as crisp and juicy as an apple with a slight nutty flavour. You might think they’re similar to raw broccoli stalks but they’re one hundred times better!
Since they have a mild flavour, I paired them with a dip with strong flavours. This Dijon Dilly Dip has a creamy texture and a bite from the Dijon and dill. Delish!
If you’re not familiar with kohlrabi, let me tell you about it. First of all, it’s pronounced COAL-ROB-EE. It’s a member of the turnip family, but it doesn’t taste like turnip. It’s popular in Germany and other eastern European countries, (in fact, it’s sometimes called a German turnip) but here in North America we’ve been a little slow in realizing its nutritional benefits.
Kohlrabi is a powerhouse of nutrition. It’s low in calories, low in carbs, and as a cruciferous vegetable, it’s a cancer-fighter. It also improves heart health and decreases the risk of diabetes and obesity. And . . . it tastes great!
The globe-shaped stem of the plant is the part that you’ll discover in supermarkets or in farmer’s markets. It can be white, light green, or even purple. I like it raw in salads like this Kohlrabi Winter Salad, but I also like it cooked in this crustless paleo Kohlrabi Quiche.
Using a handheld crinkle cutter makes these raw kohlrabi sticks so much more fun to eat, don’t you think? Sometimes if you’re trying to convince kids to try a new veggie, cutting it in a different shape is all they need to give it a try. I use this crinkle cutter for other firm veggies too, like carrots and beets.
I hope you’ll give kohlrabi a try next time you see it in the produce section! It’s inexpensive, it’s nutritious, and it’s delicious!
- 1 large kohlrabi peeled
- 1/2 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh dill or 1 tbsp dried dill
- 1/2 tsp sea salt
Combine Greek yogurt, mustard, lemon juice, fresh dill and sea salt in a small bowl. Set aside to allow flavours to blend.
Using a handheld crinkle cutter, slice peeled kohlrabi into sticks. Toss with lemon juice to prevent browning. Serve with Dijon Dilly Dip.
Kitchen Items I recommend to make these Raw Kohlrabi Sticks
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