Week Four: Barbecue Kohlrabi

I love kohlrabi so much. It’s a versatile, crunchy, savoury vegetable. It’s hardy and grows well in all kinds of conditions, and is an excellent source of Vitamin C, B6, and magnesium. But it can definitely be a puzzle, especially if it didn’t immediately win you over as a fresh crunchy snack! For the past few summers, we have been a huge fan of kohlrabi slaw, or fresh diced kohlrabi just tossed into spring rolls or salads. Honestly, even with the bit of rain we got today, it’s already too hot for other forms of preparation. BUT. Now we have a barbecue! So I followed this recipe, loosely, and whipped up a quick barbecue sauce with what I had on hand. Not sure it’s my best work, but I’m not usually a bbq sauce person, so it fit the bill for me. (Let us know if you have any go-to sauces for the bbq!)

The char on the kohlrabi is really nice and they eat a bit like a crunchier potato wedge, so feel free to dip them in whatever, but I really liked them in a yoghurt-based dip with some more green onion in it. But if you have more bbq sauce to dip them in, that would do well too!

This recipe is scaled down for the size of kohlrabi servings we usually get in the share. But kohlrabis keep really well! If you find you’ve got a few of them in your crisper, this could be a great side to contribute to a big barbecue meal.

Barbecue Kohlrabi


Kohlrabi Marinade

  • 1-2 kohlrabis peeled and cut into 1/2-inch-thick wedges or chunks
  • 3/4 cup house-made or store-bought barbecue sauce
  • About 4-5 green onion stems cut into 1 1/2-inch lengths
  • 1 teaspoon freshly ground black pepper

Barbecue Sauce

  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp miso
  • 1 tsp lemon juice
  • salt and pepper, maybe red pepper flakes or hot sauce


  1. Combine the bbq ingredients in a mason jar and shake until fully mixed.

  2. Turn on the bbq and let it heat up a bit, then set it at about mid-temp.

  3. Toss the kohlrabi wedges, oil, and barbecue sauce together in large mixing bowl until evenly coated. Spread the kohlrabi on the grill; close the lid and cook for about 7-10 minutes, flip and cook for about 6-8 more minutes, checking for doneness several times during the final 5 minutes of cooking. There should be a slight char/caramelization on the outside, and the kohlrabi should be crisp-tender on the inside.

  4. Transfer to a serving bowl; season with the pepper. Let cool a few minutes before garnishing with the green onions (or, if you're making this in advance, wait to add the chives until after you've reheated the kohlrabi). Serve warm or at room temperature.