My last post talked about a vegetable called Kohlrabi.  Since I am finding it at the local Farmer’s Market each week, I have been inspired to get creative and try new recipes with it.  This week I bought some green and purple kohlrabi (they come in both colors) and I used them to make a delicious slaw.  Very minimal cooking is required and it is great side dish for almost any meal!  We had it with fresh and wild Sockeye Salmon fillets — super delicious! 

salmon and slawSo, what is in this sweet and savory slaw?  I used a few small kohlrabi (double the size of a golf ball basically), shredded purple and green cabbage, shredded carrots, and one really nice, juicy white nectarine.  Add in some plain rice vinegar, olive oil, sweet basil, dill, and a bit of honey, and that is it.  Chives or scallions also add a nice touch if you want a little more kick.  The only cooking required is a light saute of the cabbage, carrots, and kohlrabi to soften the texture and flavors a little.  FYI – even though it is cooked, I would still serve it at room temperature. 

Some people may like this slaw completely raw, but if you want to tamper down the flavors a little, I suggest cooking it.  You can whip this slaw up the night before, and it will absorb all the yummy flavors overnight!  Plus, it will save you some time the next day.  Check out the recipe for full details!  




[yumprint-recipe id=’71’]  

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