Kohlrabi: New Year, New Vegetable

Kohlrabi slaw. Photos by Keri White

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.


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