I bought some lovely, chartreuse kohlrabi at the farmer's market today. Its comet-like shape was just too appealing to pass up. I can't believe that in all my 35 years, I've never gotten around to cooking a kohlrabi. I've ordered it in restaurants since I love it pureed, but never has a kohlrabi seen the inside of my kitchen. I love chatting up the growers at the farmer's market to see how they prepare their vegetables. The kohlrabi lady told me to slice it thinly and add it to salads, or boil it and mash it with potatoes. She also said that kohlrabi, with its sweetness and radish-y crispness, makes excellent slaw. And that is how I prepared it tonight.Kohlrabi Slaw (serves 4)
(All the grating was done in my Cuisinart. I didn't bother cleaning it out in between.)
1 large kohlrabi, peeled and grated
1/2 fuji apple, peeled and grated
1 carrot, peeled and grated
1/2 sweet yellow or red onion, thinly sliced
handful of chopped parsley (leaves only)
juice of half a lime
3 or 4 shakes of sherry wine vinegar (with thumb over bottle opening)
mayonnaise, just enough to bind ingredients (about two tablespoons)
sea salt and fresh ground pepper
Combine everything in a large bowl. Mix well. Chill 30 minutes to blend flavors. Serve.
