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Getting ready for another segment on Cooks Corner. The plan was to showcase strawberries via the strawberry basil gazpacho, but someone just aired a strawberry mint soup. Bummer. It was back to the drawing board. Our farmers market director asked about using kohlrabi; why not feature a vegetable that most may not be familiar with? Kohlrabi can be eaten raw or cooked.

I made a slaw in March to use with corned beef. I swapped out red cabbage for radish and the result was a crispy, peppery slaw.

Kohlrabi needs to be peeled thoroughly; not once, but twice. First there’s the thick, hard skin and underneath is a fibrous layer that must also be peeled away. Peel until you reach the crisp flesh of the vegetable.

Great as a side dish, on top of grilled burgers, etc., this slaw also turned out to be a great filling for a light and refreshing spring roll.

kohlrabi summer slawKohlrabi Summer Slaw

What you need:

  • 1 m kohlrabi, peeled, stems trimmed off, shredded
  • 1-2 lg radishes, shredded (about 1/2 c)
  • 2 carrots, shredded
  • 1/4 red onion, shredded
  • 1 tbs sugar
  • 1/4 c Devo Olive Oil Jalapeno White Balsamic
  • 4 tbs chopped cilantro
  • 1/2 jalapeno, seeded and finely chopped
  • 1/2 lime, juiced
  • Freshly ground sea salt and black pepper, to taste
  • 1/4 c yogurt

What you do:

  • Combine all ingredients in a bowl and mix well. Chill for several hours before serving.
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