kohlrabi.slaw

The husband and I had a CSA subscription a few years ago which was great on many levels. First, fresh veggies in a box without any thought. Second, we were forcibly introduced to a lot of vegetables which we normally wouldn’t choose or necessarily know what to do with (this is both a good and a bad thing depending on how creative and/or adventurous you are). One of the first boxes contained the funny looking kohlrabi – we actually had to text photos to people to help with identification.

One of my favorite uses for the funny looking German turnip is in coleslaw, or rather kohlrabislaw. It’s super easy and tastes just as good, if not better than the standard cabbage slaw.

  • Thinly slice half a large kohlrabi (or use a mandolin or shredder) into strips
  • Grate a peeled carrot and thinly slice 1/4 of an onion, and chop 1/2 fresh jalapeno
  • Add 2 TB white vinegar and 1/3 cup mayonnaise to the mix
  • Dash of salt, pepper, cayenne and a handful of raisins
  • Let sit in the fridge for 1/2 an hour and serve

I’ve never been a big coleslaw fan, but I think this is pretty darn good.

kohlrabi_rot

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