I struggled with the name of this slaw. I wanted to call it “Krunchy Kohlrabi Slaw,” or “Kevin’s Krunchy Kohlrabi Slaw,” but such titles seemed overly cute. This is a serious slaw, after all, and thus its name deserves proper spelling. To make it, you simply dress up some shredded kohlrabi, karrots, and kabbage.
A note about kohlrabi. With its swollen, bulb-like stem, this annual vegetable looks like a creature from outer space. The broccoli-flavored “bulb” is delicious either raw or cooked. (The leaves are edible, too.) If you don’t have kohlrabi in your garden, seek it out at farmers’ markets. Where I live, it’s available from mid-summer through fall.
Onto our salad!
If the shreds are dripping with moisture (sometimes they are, sometimes they aren’t — it all depends on their growing conditions), proceed as follows:
Note. About a year ago, I replaced by my standard-size Cuisinart for a professional, large-capacity model. And guess what? I like the smaller version better. It’s easier to use, and easier to clean. I’ll probably offer the machine in my next giveaway. Standard size Cuisinarts only cost about $100.
If Oprah Winfrey can give away a car, I can give away a food processor. (I’ll bet you’d rather have a car.)
And speaking of Oprah! I’m currently reading Kitty Kelley’s biography of America’s favorite talk-show host. It’s a fun read. But it’s also an honest read. The book has given me new-found respect for Ms. Winfrey. (Hint: When you dream…dream BIG.)
I met Kitty Kelley in Washington, DC, recently, and instantly liked her. Would you believe that we both hail from Spokane, Washington? ‘Tis true.
But why are you asking me about Oprah Winfrey and Kitty Kelley? We’re in the midst of a gorgeous summer side dish!
Try to stay focused, my friends.
Think you’ll give this recipe a go? You can let me know in the comments field below. And if nothing else, do let me know if you’ve ever grown — or tried — kohlrabi!
Meantime, here’s the copy-and-paste:
Crunchy Kohlrabi Slaw
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 8 servings
1 large kohlrabi, peeled and shredded*
3 large carrots, peeled and shredded
1/4 head red (purple) cabbage, shredded
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Finely-minced fresh parsley for garnish
*If the shredded kohlrabi seems too wet to work with, squeeze out the excess moisture in a piece of cheesecloth, muslin, or a clean kitchen towel.
Put the shredded kohlrabi, carrots, and cabbage in a large bowl. Toss with your hands or two spoons to mix.
In a smaller bowl, blend the mayonnaise, vinegar, sugar, and salt with a wire whisk until perfectly smooth. Pour this dressing over the kohlrabi mixture, and toss thoroughly to coat.
Cover and chill the slaw for several hours or overnight. When ready to serve, garnish with the minced parsley.
Serve as a side dish, or use the slaw in place of mayonnaise and/or lettuce greens on hamburgers and other sandwiches. Delicious!
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates!