Kohlrabi. Not a vegetable I used to eat as a child, but one I have come to love as an adult. This year at our farmers’ market, one of the new organic vegetable vendors had beautiful kohlrabi almost all summer. The last day of the market was this past weekend so I snagged the beast in the picture above to make this slaw recipe. I just learned from Wikipedia that kohlrabi is also referred to as the “German turnip” or “turnip cabbage” (so it falls in the same category as broccoli and other brassicas). That is pretty much how I would describe its flavor – part turnip, part cabbage. It is very flavorful when eaten raw and has a nice crunchy texture. The leaves are also edible, but I did not incorporate them into this recipe. If you buy a kohlrabi with its leaves, you can use them like you would kale or any other leafy green – raw, steamed, sautéed.
In 3.5 grams of raw kohlrabi you will get 75% of your daily Vitamin C, 12% B6, and 4% folate, among other vitamins. It’s mineral content is also decent and supplies some calcium, manganese, phosphorous, and potassium. I should note that a vegetable’s vitamin and mineral content is only as good as the soil it is grown in. That is one of the many reasons it is important to source vegetables from organic sources whenever possible.
For this slaw I used the mandolin’s thin slice to quickly slice up the veggies, minus the onion. If you don’t have a mandolin, use a sharp knife and cut thin strips – think matchstick french fries. Looking for a mandolin? Try this one on Amazon.
Go grab some kohlrabi and try this delicious vegetable if you’ve never had it before. You’ll love it!
1 large kohlrabi, rinsed, peeled and cut into thin strips (about 3 cups)
1 red apple, rinsed, cut into thin strips
1 green apple, rinsed, cut into thin strips
1/2 yellow or red onion, thinly sliced
1 TBS fresh parsley, chopped
1/3 cup apple cider vinegar
1 TBS Dijon mustard
1 TBS honey
Salt and pepper to taste
- Cut up all of the veggies and toss together in a large bowl.
- Using a fork or whisk, whisk together the apple cider vinegar, Dijon mustard, honey and salt and pepper.
Tip: I whisk wet ingredients right inside a Pyrex measuring cup rather that a separate bowl to cut down on the dirty dishes.
- Drizzle the dressing on top of the vegetables along with the chopped parsley and mix together with your hands.
- Cover, chill and serve.
I made this recipe this weekend for my family and everyone loved it! I hope you do too.