When you search cookbooks for recommendations on how to prepare a kohlrabi, they often suggest treating it like a turnip. Mashing, steaming or enrobing the sputnik orb in cheese and baking it au gratin style, are delicious ways to cook the German vegetable. But raw is the way to go. Its crunchy sweetness makes great crudites, especially served with a favorite dip. Or try it with the Asian flavors in this "kohl-slaw."
Use a large-hole grating disk with a food processor or a hand grater for the kohlrabi and carrots.
Make Ahead: The salad can be refrigerated a day in advance.
Servings: 4 - 6
- 3 medium kohlrabi stems, peeled and grated (3 cups; see headnote)
- 2 carrots, grated (see headnote)
- 2 scallions, white and light-green parts, chopped
- Leaves from 10 to 15 stems parsley, chopped (1/3 cup)
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 4 tablespoons rice wine vinegar
- 1 tablespoon Thai sweet red chili sauce
- 1 teaspoon Sriracha hot chili sauce (optional)
Combine the kohlrabi, carrots, green onions and parsley in a large bowl.
Whisk together the sesame oil, vinegar and the sweet and hot chili sauces, if using, in a small bowl to form an emulsified vinaigrette.
Drizzle the vinaigrette over the vegetables and toss to combine. Serve at room temperature or chilled.
VARIATIONS: Mix kohlrabi slaw with soba noodles, blanched snow peas and broccoli florets.
Serve in a lettuce leaf with shredded cooked chicken or beef.
Make a quesadilla with pepper jack cheese, kohlrabi slaw and corn tortillas.
From Cynthia A. Brown.
Tested by Cynthia A. Brown.
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