Sweet Creamy Kohlrabi Slaw

Aug 2, 2011 by AndreAnna

Chances are if you’ve visited your local farmer’s market this time of year, you’ve seen these:

Kohlrabi – a member of the cabbage family – more resembles the consistency and texture of a turnip or even a broccoli stem. Lighter and sweeter in flavor than any of those things, kohlrabi is an amazing source of potassium and vitamin C, and it’s crispy nature makes it a perfect candidate for a slaw.

I literally stood in front of my pantry shelves randomly picking out things I thought would be good in a sweet, creamy slaw. I threw in the cherry tomatoes because I had just so damn many of them but they are not an integral part of the recipe and if yours aren’t the super-sweet kind, may alter the flavor. So, whether you choose to use them or not optional and solely to your preference.

The end product came out refreshing and light, like a traditional creamy cole slaw with a slightly sweet kick and a nice crunchy finish, perfect to serve with grilled salmon or chicken. I used my mandolin to shred these into “strips” since I wanted larger pieces, but you could use a cheese grater or a food processor. Also, peel them first and cut off the bottoms.

Other awesome uses of kohlrabi I’ve seen recently:
Kohlrabi, Apple, and Bacon Slaw
Roasted Kohlrabi
Hungarian Kohlrabi Soup