As part of my lifestyle journey we’re eating more fruits and vegetables. To accomplish that, I’ve joined a CSA (community sponsored agriculture) where once a week I pick up vegetables and herbs from a local farmer. The vegetables are whatever are in season and it’s been interesting so far since I’ve gotten produce that I’ve never eaten before. One of the items last week was kohlrabi which is a root vegetable similar to a turnip and it’s also known as turnip cabbage or German turnip. I looked up some recipes and since we were having some delicious brisket that night, I decided to make a slaw and am sharing that recipe with you! If you would like some more recipes, check out the Cook’s Treat section on my website.
Ingredients
1/3 cup rice wine vinegar
2 tbsp honey
3/4 cup mayonnaise
1 medium kohlrabi, chopped into small sticks
1/2 medium red onion, finely chopped
1 large carrot, peeled and grated
4 Persian cucumbers, chopped into small sticks
1/4 cup celery leaves, finely chopped
Directions
Mix the honey and rice wine vinegar until honey has dissolved. You can substitute apple cider vinegar, but I find that rice wine is not as acidic and I like that. Place the onions in this mixture and let sit while you chop the other vegetables. This slight “pickling” helps mellow the onion flavor.
Peel the kohlrabi and cut into small sticks. I hauled out my mandolin for this, but I think it would have been easier to hand chop it and I like the chopping. It’s somehow relaxing. Set aside.
Peel and grate the carrot. You could also just hand chop the carrots into small sticks. Set aside.
Chop the Persian cucumbers into sticks. DO NO PEEL THEM. Their skin is very thin and edible and adds a nice color to the slaw mix. Set aside.
Finely chop the celery leaves. I use only the leaves because I am not a big celery fan and the leaves have a gentler flavor that adds some pop to the slaw. Set aside.
By now the onions have mellowed enough. Add the mayonnaise and mix until smooth. Add the kohlrabi, carrot, cucumbers, and chopped celery leaves and mix well.
I recommend making the slaw a few hours in advance of dinner or even overnight as the flavor will meld. If you want to cut down on calories, you can substitute light mayo. It works just as well. Alternatively, omit the mayo for a lighter slaw.
You mix things up by adding chopped apples or fennel to the slaw.
