Traditional South African Christmas Recipes
A selection of traditional South African Christmas recipes. You are most welcome to share your recipes with us via the link below. Click here to submit your recipe Related content
Kohlrabi: Germany’s Crunchy Green (purple) Gem
Kohlrabi might look like a vegetable from another planet, but here in Germany, it’s a familiar friend, especially come spring and summer.
This bulbous brassica (a cousin of cabbage and broccoli) is mild, crisp, and surprisingly versatile.
Its taste is like a sweet secret passed down by cabbage and apple. Imagine the crispness of an apple, but without the sugar rush, mingled with the mild earthiness of a broccoli stem. It has a gentle, juicy crunch, with a peppery hint that tickles the tongue just enough to keep things interesting.
Some folks say it’s like a less pungent radish, others say it’s cabbage’s more charming, less bitter cousin. Either way, it’s mellow, fresh, and utterly versatile—especially when raw. Cook it, and it softens into something subtly nutty and ever so slightly buttery.
Get to Know Kohlrabi
Kohlrabi is a bit of a chameleon. It has the crunch of an apple and the gentle flavour of a broccoli stem. Here’s how to enjoy it:
Raw: In slaws, salads, or sliced for snacking with a dip.
Roasted: Tossed with olive oil and herbs, it gets sweet and nutty in the oven.
Mashed or pureed: A low-carb alternative to potatoes.
Stir-fried or steamed: Quick and tasty in warm dishes.
It even shines in soups, curries, and fritters.
Kohlrabi makes its grand entrance in April, peaks in May through July, and can linger through early autumn, depending on the weather. It’s a classic spring–summer staple at Wochenmärkte (weekly markets), farm shops, and even corner grocery stores.
Look for:
Firm bulbs – no soft spots or cracks.
Smooth, unblemished skin – pale green or deep purple, both are delicious.
Fresh, perky leaves – if the leaves are still attached, they should be bright and perky, not wilted.
Size-wise? Smaller bulbs (around the size of a tennis ball) tend to be more tender and sweet. The larger ones can get a bit woody, especially if left too long in the sun.
Don’t be intimidated by the spaceship shape—kohlrabi is quite simple to prep:
Trim off the stems and leaves. (Save the young leaves—they’re edible and great sautéed or tossed into soups.)
Peel the bulb. The outer layer is thick and fibrous, so a knife works better than a vegetable peeler.
Slice, dice, julienne, or grate. Raw or cooked, kohlrabi adapts to your mood.
In the fridge: Wrap unpeeled kohlrabi in a damp paper towel and store in the veggie drawer. It’ll last up to 2 weeks.
With leaves attached: Remove them before storing—the leaves draw moisture from the bulb. Store leaves separately and use within a few days.
Kohlrabi & Apple Salad with Honey-Mustard Dressing
Ingredients:
For the dressing:
- 60 ml olive oil or hazelnut oil
- 15 ml apple cider vinegar
- 10 ml honey
- 5 ml whole grain mustard
- 2.5 ml fine sea salt
For the slaw:
- 1 large apple, cored and cut into matchsticks
- 1 medium kohlrabi, peeled and cut into matchsticks
- 60 ml thinly sliced red onion
- 60 ml toasted chopped hazelnuts
- 60 ml finely chopped parsley, plus more for garnish
- Freshly ground black pepper, to taste
Getting it done:
- Make the dressing In a small bowl or jar, whisk together the oil, apple cider vinegar, honey, mustard, and sea salt until emulsified.
- Assemble the salad In a large bowl, combine the apple, kohlrabi, red onion, chopped hazelnuts, and parsley.
- Dress it up Pour the dressing over the slaw and toss until everything is well coated.
- Finish and serve Season with freshly ground black pepper to taste. Garnish with additional parsley if desired. Serve immediately or chill for 15–30 minutes for the flavors to mingle.
Optional Add-Ins to Elevate Your Kohlrabi & Apple Salad
💚 Celery – Thinly sliced for extra crunch and a subtle peppery note. It plays beautifully with apple and parsley. About 1 stalk will do.
🌿 Fresh mint or dill – Just a tablespoon or two of finely chopped herbs can lift the whole salad into springtime bliss.
🍋 Lemon zest – A touch of grated zest adds a bright, sunny kick. Try it if you’re serving the slaw with grilled dishes.
🥕 Carrot matchsticks – For more colour and gentle sweetness. Use one medium carrot, peeled and cut to match the other veggies.
🍐 Pear – Swap or combine with the apple for a more floral sweetness, especially good if you’re using hazelnuts.
🥬 Cabbage or fennel – A handful of finely shredded green cabbage or paper-thin fennel slices gives it that slaw-like body and a touch of anise.
🌰 Sunflower or pumpkin seeds – If hazelnuts aren’t on hand, these seeds add crunch and a nutty note without the nuts.
🫘 Cooked lentils – For a light protein boost. French green or black lentils (like Beluga) hold their shape and keep it elegant.
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Substitutes and Food Info
There are countless South African products that can be conveniently purchased online today. In those rare instances where you can’t find what you’re looking for in Germany, worry not, because there are plenty of excellent substitutes available that you can consider. We have taken the liberty of compiling a list of these substitute suggestions for you, along with some helpful German translations. Buying South African Products Related content
Spargel – the German white gold
Bis Johanni – nicht vergessen – sieben Wochen Spargel essen! The Asparagus season in Germany starts towards the end of April and ends on the 24th of June (St. John the Baptist Day) Most Germans eagerly await Spargelzeit and they eat around 125 000 tonnes of asparagus each season. It is very important to them to buy only German-grown asparagus. Harvesting asparagus is very labour-intensive, and is mostly done by seasonal workers. Traditionally it is
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