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How to Cut Kohlrabi (Peel, Slice, Dice and Matchstick)
How do you cut kohlrabi? Trim off the stems and leaves, cut a thin slice from the top and bottom so it sits flat, then peel away the tough outer skin with a knife, following the curve. From there, slice it into rounds, then sticks, then cubes. Our pick is the Dalstrong Shogun 6" Nakiri ($159), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Kohlrabi is dense and crisp, and a sharp, flat-edged vegetable knife goes straight through without wedging or cracking.
Kohlrabi is a mild, slightly sweet member of the cabbage family, with a crunch somewhere between an apple and a broccoli stem. It's great raw in slaws or roasted until caramelized.
Cut guide
| Cut | Size | Use |
|---|---|---|
| Matchsticks | 1/8" x 2" | Slaws, salads |
| Thin rounds | 1/8" | Raw snacking, carpaccio-style salads |
| Cubes | 3/4" | Roasting, soups |
| Wedges | Eighths | Roasting, crudités |
Step by step
- Remove stems and leaves. Cut them off at the bulb. Save young leaves to cook like kale.
- Square the ends. Slice off the top and root end so the bulb sits flat.
- Peel. Stand it up and cut downward along the curve to remove the skin and the fibrous layer just under it. Larger kohlrabi often have a thicker fibrous layer, so peel a little deeper.
- Halve. Cut straight down through the center.
- Cut to shape. Lay each half flat and slice into planks, then sticks, then cubes as needed.
Peeler or knife?
A vegetable peeler works on small, young kohlrabi. On larger bulbs, the skin and fibrous layer are too thick for a peeler, and a knife is faster and removes the woody layer in one pass.
How to use it
- Slaw: matchsticks with apple, lemon and herbs.
- Roasted: cubes tossed in oil and salt, roasted until golden.
- Stir-fry: thin sticks added near the end for crunch.
- Raw: thin slices with a sprinkle of salt.
Choosing kohlrabi
Look for firm, heavy bulbs without cracks or soft spots. Smaller bulbs, around the size of a tennis ball, tend to be more tender and less fibrous than very large ones. Green and purple varieties taste much the same inside; the purple skin is peeled away either way.
Storage
Store whole bulbs in the fridge with leaves removed. Cut kohlrabi keeps for a few days in an airtight container.
Other knives that work
A chef's knife like the Shogun 8" Chef Knife ($129) or the Gladiator 7" Santoku ($79) also works well. Use a sharp blade; dense vegetables are where dull knives slip.
Related guides: how to cut rutabaga, how to cut jicama and the julienne cut.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A flat-edged vegetable knife.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 7" santoku.
FAQ
What knife is best for cutting kohlrabi?
A sharp, flat-edged vegetable knife. The Dalstrong Shogun 6" Nakiri ($159) cuts dense kohlrabi cleanly without wedging.
Do you have to peel kohlrabi?
Yes, the outer skin and fibrous layer are tough.
Can you eat kohlrabi raw?
Yes. It's crisp and mild, great in slaws and salads.
Can you eat kohlrabi leaves?
Yes. Young leaves cook like kale or collards.
What does kohlrabi taste like?
Mild and slightly sweet, like a broccoli stem or cabbage heart.
