Kohlrabi Summer Slaw
Kohlrabi is one of my favorite vegetables to eat raw! Crunchier than a cucumber, crisp, radish-like texture but has a sweeter, milder flavor. It kind of looks like an alien, but that’s beside the point; don’t judge.
This “kohl”-slaw makes a great side dish at barbecues and outdoor picnics (HELLO 4th of July weekend!)
Ingredients
- 1 lb kohlrabi (about 3 medium bulbs)
- ½ lb Japanese baby turnips, baby beets, and/or carrots
- ¼ cup chopped scallions
- 3 tablespoon lime juice
- 1 ½ tablespoon toasted sesame oil
- 2 teaspoon honey
- coarse sea salt and ground pepper
Directions
- If the kohlrabi has leaves, remove them. Peel the kohlrabi bulbs, cut in half, and grate. It’s a good idea to salt it lightly and set it in a sieve over a bowl to drain for a few minutes while you prepare the other vegetables.
- Scrub the baby turnips and beets thoroughly (when they are young and tender there’s no need to peel) and grate them, along with the carrots. Place in a large mixing bowl. Add the drained kohlrabi.
- Whisk together the lime juice, toasted sesame oil, and honey. Season with salt and pepper to taste. Toss with the grated veggies. Chill for a half hour or so, and serve topped with chopped scallions.
Recipe source: MeatlessMondays