Every two weeks I receive a box of fresh, local and organic vegetables from my CSA provider, Crescent Farm. Getting in-season vegetables forces me to be creative in the kitchen and find ways to cook and eat veggies that are sometimes unfamiliar. Kohlrabi is one of those vegetables; it looks like an apple and a broccoli had a baby. The flavor is mild and fresh. Kohlrabi can be eaten raw, boiled, roasted or sautéed. This week I decided to make a kohlrabi coleslaw, using the Savoy cabbage that was also in my CSA box. The recipe helps with developing knife skills since all the vegetables need to be sliced thinly, or you can use a mandoline or a food processor.
I use Swerve to sweeten the sauce to get that traditional taste of a creamy coleslaw. Swerve will avoid spikes in blood sugar and doesn’t have the aftertaste that come with stevia, but use whichever sweetener tastes good to you.
WHAT YOU’LL NEED
- 2 kohlrabi, peeled and grated (use a box grater or a food processor)
- 1 cup finely shredded Savoy cabbage (or green cabbage)
- 1 cup shredded carrots
- 1 shallot, finely sliced in half moons
- 1/2 cup radicchio (or use red cabbage)
- Put the grated kohlrabi in a colander mixed in with 1/2 tsp of salt. Set the colander over a bowl to catch any liquid. Rest for 30 min.
- Meanwhile, make the sauce: whisked all the ingredients together and let rest for 20 min.
- Put all the remaining prepared vegetables in a large bowl.
- When the kohlrabi is ready, take fistfuls and squeeze as much water out as you can. Mix in with the other vegetables.
- Once all your veggies are ready, pour the sauce over in small increments until you reach your desired “sauciness”.
- Rest the coleslaw in the refrigerator for a few hours, it really helps marry the flavors.
- Serve the coleslaw with your favorite meal as a side dish or eat as a delicious snack.