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.
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.