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Kohlrabi Slaw

My friends, Summer is in full swing, the fruit is ripe and juicy, and our shares are full of wonderful vegetables. Some of those vegetables, however, are not ones we're used to, like kohlrabi. What is a kohlrabi, you ask? Kohlrabi is a German turnip and a member of the Brassica family, like cabbage, broccoli, and brussels sprouts. It tastes a bit like a less-spicy turnip and a juicy cabbage. You can bake it or boil it, but I like to eat it raw. In this summer heat, I don't feel too inclined to turn on the stove for vegetables. My recipe for kohlrabi slaw is super simple: just grate the kohlrabis and serve with a dressing of your choice!

 For the recipe below, I chose a mustard and apple cider vinaigrette. Any of your favorite coleslaw dressings would work well, or even just a splash of olive oil with salt and pepper.
Easy Kohlrabi Slaw Makes at least 4 generous servings

  • 2-3 medium kohlrabi
  • 2-3 tablespoons of honey mustard
  • 2-3 tablespoons of olive oil
  • 2-3 tablespoons of apple cider vinegar
  • 1/4 cup salted pumpkin seeds
  1. Rinse and peel the kohlrabis. Make sure to peel off all of the outer green and woody layer until you reach the whitish interior.
  2. Grate the kohlrabi using a box grater. You could grate into a bowl or into a colander set over a bowl to catch the juices. In any case, once you have grated all of the kohlrabi, squeeze the juice out with your hands. This will produce a lot of juice; you can discard it, or save it for adding to your favorite fresh juice recipes.
  3. Mix together the dressing: put 2-3 tablespoons of honey mustard to taste in a small bowl and slowly pour in the olive oil, mixing until the mustard resembles a thick emulsion. Repeat this process with the cider vinegar.
  4. Toss kohlrabi, vinaigrette, and pumpkin seeds together with a dash of ground pepper. Serve at room temperature or refrigerate for later.
Note: You could add any other vegetables that you would to a cabbage coleslaw: carrots, turnips, onions, apples, etc.