Kohlrabi cole slaw recipe

June 15, 2:20 PMBoston Sustainable Food ExaminerLeah Bloom

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Kohlrabi, photo by thebittenworld.com

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!