A few months ago, Rebecca in the Wisconsin Test Kitchen did an informal Facebook survey to find out if anyone actually enjoyed kohlrabi. The result was overwhelmingly positive. Who knew?
The Wisconsin Test Kitchen gets kohlrabi in our CSA delivery a few times a month, and we're always at a loss when it comes to how to prepare it. We've found a curried soup recipe we like, but in summertime we're always looking for cooler recipes. Last weekend we had some friends over for some delicious barbecue, and decided to make a carrot kohlrabi slaw to top our pulled pork sandwiches.
It was an easy way to use a few kohlrabi, and the result was a healthy, delicious slaw everyone enjoyed. Kohlrabi is an easy replacement for cabbage, and pairs well with carrots.
Carrot Kohlrabi Slaw
2 bulbs kohlrabi
4 medium sized carrots
3/4 cup Greek yogurt (or mayonnaise)
2 T apple cider vinegar
1 T prepared horseradish
salt and pepper to taste
Peel kohlrabi and carrots. Be sure to cut off all of the tough outer peel of the kohlrabi. Set them aside.
In a small bowl, combine Greek yogurt (or mayonnaise of you prefer), and apple cider vinegar.
Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.
Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabis and the carrots into the salad bowl.
Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.
If you're looking for a new take on the kohlrabi, we recommend this slaw. It was delicious on pulled pork sandwiches, and was even good as a side dish the next day. Do you have any interesting uses for a kohlrabi? We'd love to hear about it!
Stay Cool,
The Cool Dads Crew
The Cool Dads Crew
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