Chances are if you’ve visited your local farmer’s market this time of year, you’ve seen these:
Kohlrabi – a member of the cabbage family – more resembles the consistency and texture of a turnip or even a broccoli stem. Lighter and sweeter in flavor than any of those things, kohlrabi is an amazing source of potassium and vitamin C, and it’s crispy nature makes it a perfect candidate for a slaw.
I literally stood in front of my pantry shelves randomly picking out things I thought would be good in a sweet, creamy slaw. I threw in the cherry tomatoes because I had just so damn many of them but they are not an integral part of the recipe and if yours aren’t the super-sweet kind, may alter the flavor. So, whether you choose to use them or not optional and solely to your preference.
The end product came out refreshing and light, like a traditional creamy cole slaw with a slightly sweet kick and a nice crunchy finish, perfect to serve with grilled salmon or chicken. I used my mandolin to shred these into “strips” since I wanted larger pieces, but you could use a cheese grater or a food processor. Also, peel them first and cut off the bottoms.
Recipe: Sweet Creamy Kohlrabi Slaw
- 3 1/2 c. shredded/grated kohlrabi (around 2 medium)
- 2 c. cherry tomatoes, sliced in half (optional)
- 1 c. diced apple, peeled
- 1 tbsp. finely diced sweet onion
- 1/4 c. dried cranberries
- 3/4 c. walnuts, chopped (optional)
- 2 tbsp. organic apple cider vinegar
- 1/3 c. mayo, preferably homemade or organic
- 1 tsp. honey
- 2 tbsp. sour cream
- salt to taste (we used around 1/2 tsp.)
- Peel and shred the kohlrabi and place into large bowl
- Add tomatoes, apple, cranberries, walnuts, and onions and toss with kohlrabi.
- In a separate bowl, mix the mayo, vinegar, honey, and sour cream.
- Add the cream mixture to the slaw mixture, stir to coat.
- Refrigerate for at least 2 hours for good flavor melding; overnight is best.
- Salt to taste as I find this to be a very personal preference.
Preparation time: 15 minute(s)
Number of servings (yield): 8