Pork and Kohlrabi Noodle Bowls

This Paleo recipe is a tasty, healthy swap for a traditional noodle bowl. You might be surprised, but spiralized kohlrabi and a red apple serve as the delicious, healthy noodles for this tasty bowl.

Pork and Kohlrabi Noodle Bowls
Photo: Blaine Moats
Total Time:
30 mins


  • 1 pound white or purple kohlrabi

  • 1 red-skinned apple (such as Braeburn or Jonathan), cored

  • ½ cup Cashew Cream

  • 1 tablespoon whole grain mustard

  • 1 pound pork tenderloin, trimmed

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper

  • 2 tablespoon olive oil

  • ½ cup chopped inner celery stalks with leaves

  • ½ cup thin wedges red onion

  • 1 tablespoon snipped fresh dill weed

  • Lemon wedges

Cashew Cream

  • 1 cup raw cashews

  • Boiling water

  • ½ cup water

  • 2 teaspoon cider vinegar

  • 1 teaspoon lime juice

  • 1 clove garlic, minced

  • teaspoon salt


  1. Peel kohlrabi and trim ends. Spiralize kohlrabi and apple with a vegetable spiralizer. Cut noodles into shorter lengths.

  2. In a small bowl combine Cashew Cream and mustard.

  3. Cut pork crosswise into 1-inch slices. Using the flat side of a meat mallet, flatten pork between two pieces of plastic wrap to 1/4 inch thick. Sprinkle pork with 1/4 tsp. each salt and pepper.

  4. In a large skillet heat 1 Tbsp. of the oil over medium-high. Add half of the pork; cook 2 to 3 minutes or until slightly pink in the center, turning once. Remove from skillet; keep warm. Repeat with remaining oil and pork.

  5. Add celery and onion to skillet. Reduce heat to medium and cook 3 minutes or until tender and lightly browned. Remove from skillet; keep warm. Add kohlrabi and apple noodles to skillet; cook 3 to 5 minutes or until tender. Season with remaining 1/4 tsp. salt and 1/4 tsp. pepper.

  6. Divide kohlrabi and apple noodles, pork, celery mixture, and mustard cream among 4 serving bowls. Sprinkle with dill weed and serve with lemon wedges.

Cashew Cream

  1. Place cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the remaining ingredients. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.

Nutrition Facts (per serving)

357 Calories
17g Fat
25g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 357
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 493mg 21%
Total Carbohydrate 25g 9%
Total Sugars 11g
Protein 28g
Vitamin C 92.8mg 464%
Calcium 69mg 5%
Iron 3.1mg 17%
Potassium 1097mg 23%
Folate, total 31.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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