Let’s mix things up a bit–let’s make kohlslaw with a kohlrabi instead of cabbage and use and oil/vinegar-based dressing!
The first thing I did when coming home with the kohlrabi on Saturday was to separate the greens from the bulb; you want to do this with any sort of bulbous/root veggie, like beets, turnips or carrots with tops. If you do not, the greens keep sucking the life out of the root, making them shrivel, and also, the greens become limp. Once you separate the greens, I recommend placing them in almost sealed plastic bag; place the bag in the crisper until ready to cook. The kohlrabi greens can be cooked like any other greens–I usually cut my greens chiffonade-style and then saute them with olive oil and garlic.
- 2 medium (or 1 huge) kohlrabi bulbs, outside layer peeled, and cut in matchsticks (If your kohlrabi is massive like mine was, make sure you cut out the woodier part of the bulb)
- 3 carrots, shredded
- 1 small onion, shredded
- 3 to 4 tbsp white wine vinegar
- 3 to 4 tbsp granulated sugar
- 1/4 c extra virgin olive oil
- 1/4 teaspoon celery seeds
- Freshly ground salt and pepper to taste
- Combine the matchsticks of kohlrabi with the shredded carrots and onion in a bowl.
- Combine the remaining dressing ingredients and blend well. Pour half the dressing mixture over the shredded vegetables and toss to coat well. If you want more dressing, add the rest, otherwise you can use the extra dressing for a green salad at some other point during the week.
- Cover the slaw and refrigerate for at least 2 hours.