You may recall my culinary New Year’s resolution to try new foods, mix up different flavors and combinations, and break some barriers. To that end, I discovered a new (to me) vegetable this week: the kohlrabi.
It was on display at my Sunday farmers market, where locally grown produce is getting scarce due to the time of year. The farmer had a small table displayed with collard greens, garlic bulbs and kohlrabi. I inquired about the kohlrabi, and she explained that it is a cruciferous vegetable related to the cabbage/kale/broccoli family and has a texture similar to broccoli stems. It can be eaten raw, roasted or steamed and has a hint of turnip flavor.
The farmer advised that it pairs well flavor-wise with apple, and that got me thinking … slaw suggested itself, and I threw together this version for dinner with meatloaf and roasted kabocha squash. Dinner was good!
Kohlrabi Slaw
Serves 2-4 depending on portion size
½ of a small onion, chopped (about ⅓ cup)
1 tablespoon apple cider vinegar
1 teaspoon prepared mustard
Generous grinding of fresh cracked pepper, a pinch of salt
1 teaspoon honey
2 tablespoons olive oil
2 kohlrabis, peeled and grated
1 apple, grated
1 carrot, grated
In a medium bowl, place the chopped onions with the vinegar, mustard, salt and pepper, honey and olive oil. Mix well and allow the onions to marinate for a few minutes. Add the remaining ingredients, and toss.
Let it sit at room temperature for about 30 minutes, toss again and serve.
