Kohlrabi Slaw

In the spirit of health and economy, I wrote about cooking with an infrequently used plant part, kohlrabi greens, a few weeks ago. Most people buy kohlrabi for the sweet, crisp bulbs, so if you know what you’re going to do with the leftovers from the greens (roast them, mash them, eat them raw), you’re in good shape. Personally, I like to make a slaw out of them. Feel free to modify ingredients or proportions–I never make this from a recipe and it’s different every time, but never fails to be delicious. An added bonus–it can sit in the fridge for days and still be good.

2 large or 3-4 small kohlrabi bulbs
1 crisp tart apple (I like Granny Smith, but anything is fine as long as it’s crisp and has a bite)
1 T freshly squeezed lemon juice
2 T cider vinegar
2 scallions, trimmed and sliced thin (green and white)
1 tsp. celery seed
sweetener to taste (I use one or two packages of Truvia. Use whatever you like or omit altogether)
1/2 cup Greek yogurt (optional)
salt and pepper to taste.

Peel the tough outer coating from the kohlrabi and juilienne the bulbs. It’s fast and easy if you have a mandoline, which you can pick up in any kitchen supply store. The plastic ones are easy to use and cheap.

Julienne the apple and add it to the kohlrabi. Toss with the lemon juice and vinegar. Add the remaining ingredients and adjust seasonings to taste. Adding the yogurt will make it creamy, like a traditional slaw. I love it both ways, with and without. If you’re using the yogurt, it might not seem like enough. Don’t worry–the slaw will start to exude a little liquid–not too much, but just enough to make a nice dressing.

There’s no fat in this slaw so it’s quite light. I like to drape some slices of turkey or chicken over it, and I know shrimp or crab would be great in it, too.


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