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Kohlrabi Slaw

Kohlrabi can be used any way you would use cabbage, but the flavor and texture are reminiscant of brocolli stems with perhaps a hint of parsnip like flavor. Eat raw or cooked.


Kohlrabi-Sesame Slaw (no mayo)

Mix up what you bring to that summer BBQ with this recipe

from Mark Bittman/NY Times Magazine



2 pounds kohlrabi


1 tablespoon salt


2 tablespoons tahini


2 tablespoons neutral oil (like grapeseed or corn)


1 tablespoon sesame oil


2 tablespoons lime juice


1 minced fresh hot chili


2 tablespoons minced fresh garlic


1/2 cup chopped scallions


1/4 cup chopped cilantro


Toasted sesame seeds.


1. Peel and shred kohlrabi.


2. Toss with salt and let sit in a colander for 15 minutes or longer; rinse, drain and pat dry.


3. Whisk together tahini, neutral oil, sesame oil, lime juice, chili and garlic.


4. Toss with the kohlrabi, scallions and cilantro.


5. Garnish: Toasted sesame seeds.


Other recipes and recipe ideas we like:

Kohl-Slaw  (definitely not the mayo-free version) by TheFoodInMyBeard

Recipe Ideas from Simply Recipes

Slaws 8 Ways from NY Times (source of this recipe) 

CSA Snapshot

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