<< Back

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

 

Ingredients

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.

 
Preparation

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

Mailing list sign-up