Kohlrabi Slaw

Kohlrabi Slaw

Community training dinner, 6/19/12

Kohlrabi is a very strange vegetable. It looks like an alien, its name means “cabbage-turnip,” and it tastes like broccoli stems. The bulb can be eaten raw or cooked (try roasting it with a little oil and salt in a 400 degree oven). In this recipe, it’s made into a simple, refreshing slaw. It’s important to peel kohlrabi before you use it – the skin and the layer underneath have a lot of stringy fibers. You can also eat the greens – see here for a recipe.

  • 2 kohlrabi bulbs
  • 1/4 cup herbs (basil, mint, parsley, dill, or another favorite – you can also use a combination)
  • 1 tablespoon lemon juice
  • 2 tablespoons canola, vegetable, or olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Peel the kohlrabi using a paring knife. Then, use a grater or matchstick slicer to shred kohlrabi for slaw. Roughly chop the herbs and add it to the kohlrabi in a large bowl.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper to make a vinaigrette. Pour over the kohlrabi and mint and toss to coat.

Serves 4-6 as a side dish.


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