Today’s recipe as part of the Becoming Elli Veggie Challenge is Kohlrabi Slaw. This is not only a new recipe for me, but also a new vegetable.
I went to a local farmer’s market recently and bought an assortment of things to try. My friend who went with me said, “well, you’re certainly an inspirational shopper.” I’m looking forward to trying the six-pack of kombucha I bought. I hope it’s good because it was expensive. At least I thought it was.
The Becoming Elli community has been doing the veggie challenge this year: eat a new vegetable or prepare a tried-and-true vegetable in a new way. So, while I was at the farmer’s market, I decided to buy some kohlrabi, which is a brand new vegetable for me.
One of the members of the Becoming Elli Facebook Group (join us, if you haven’t already!) said that kohlrabi is one of her favorite vegetables and she likes it raw. OK, so that got me curious.
A bit of online sleuthing and I decided to make a kohlrabi slaw.
Kohlrabi, also called German turnip, is in the same family as cabbage, Brussels sprouts, cauliflower, and broccoli. It looks like a root vegetable but it’s actually not. It’s really a stem. The greens are also edible. I’ll cook them and report back on that.
I thought the texture of kohlrabi was similar to jicama, which Chris discussed a while ago. I suspect you could swap the two in a recipe.
Kohlrabi Slaw Ingredients
1 kohlrabi bulb, cut into matchsticks
1 apple cut into matchsticks
Olive oil
Apple Cider Vinegar
Salt and Pepper
Directions
Cut the kohlrabi and apple into matchsticks.
Mix the matchsticks in a bowl with some olive oil and apple cider vinegar. Use about a tablespoon of each, mix, and decide if you need any more.
Season with salt and pepper.
Refrigerate for at least an hour before serving.
Notes
I used honey crisp apples. The sweetness worked well with the vinegar and the kohlrabi. Certainly, try other apple types to see what works best for you.
I really liked this slaw. The apple provides a bit more sweetness than the kohlrabi and the kohlrabi provides a bit more crunch than the apple. The olive oil and apple cider vinegar add a bit of zing to the dish.
