It's that time of year, when weird-looking vegetables find their way into your farm share, sitting in your crisper drawer until you figure out how to use them. A reader recently wrote to me about one of these. She says,
"Got any good ideas on what to do with kohlrabi? We've been getting some in our CSA and I have no clue what to do with it. "
The truth is that I only know one thing to do with kohlrabi, which looks to me like a little alien. Fortunately, I love the recipe so much that I never want to do anything else with it! It's dead-simple, and you can get a lot of the ingredients locally.
Kohlrabi Cole Slaw
For the dressing:
- 1/4 cup cream
- 1 tablespoon lemon juice
- 1/2 tablespoon mustard
- 1/2 teaspoon sugar
- Fresh mint, chopped
- Salt & pepper
For the slaw:
- 1 lb kohlrabi
- 2 apples
Directions:
Trim and peel the kohlrabi. Peel and core the apples. Slice both into long thin strips like matchsticks, or if you prefer, grate them coarsely. You want an equal volume of each. Whisk the cream by hand until it just starts to thicken and get fluffy, about a minute. Gently stir in the other dressing ingredients and toss the kohlrabi and apple with the mixture.
Serve immediately!
Summer Cookbook
More than 200 uniquely Examiner recipes that will get you through the summer. See recipe index »
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Comments
Leah, thanks for saving the last of my kohlrabi from abandonment! As I found out, it's also good shaved as a topping for green salad, sliced as a dipper for hummus, and julienned in a stir fry.
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