Kohlrabi Slaw

I get asked a lot about what to do with kohlrabi. It’s really fun to grow, but for many it’s a culinary enigma. It can be roasted, shredded and fried into fritters, diced up into veggie chips for guacamole or hummus, or, my favorite, julienned and marinated in a light dressing. Making this the morning you will serve it gives it plenty of time for the flavors to meld together.

This spring we are still another week or two away from fresh kohlrabi, but we will definitely be making this a few times in June for dinner. It’s also a delicious and coveted leftover for lunch the next day in our house.

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Yield: 3 servings

Kohlrabi Slaw

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Ingredients

• 3-4 kohlrabi, peeled and shredded (or julienned)
• 1 jalapeno sliced thin – or a splash or sriracha, heat to your liking
• 1 bunch cilantro, to taste
• 3 limes, zested & juiced
• 1/4 cup peanut or vegetable oil
• 3 T rice vinegar
• 1 T honey
• 1/2 tsp sea salt

Instructions

1. Start by processing the kohlrabi. Peel with a paring or other small knife, then either shred manually or with a food processor, or take the time to cut it into really small sticks. (I prefer it this way as it stays a bit crunchier).
2. Add the cilantro and pepper to your preferred liking.
3. Grate the limes onto the veggies, then juice the limes and combine with oil, salt, rice vinegar, and honey. Whisk until emulsified and pour over the kohlrabi, pepper, and cilantro.
4. Let sit for an hour or more before serving.
5. Before serving, add a dash of cumin, paprika, or hot pepper flakes.

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