Kohlrabi & Carrot Coleslaw

“What is a kohlrabi?” you may ask. Don’t worry, prior to this summer I had never heard of it either. We were introduced to this odd-looking vegetable via our CSA. Of course, not really knowing what it was or what to do with it, the first one sat out too long and went bad. Since I hate things going to waste, I was determined to figure out what to do with the next one. Luckily, I came across this wonderful recipe/idea to make coleslaw with it. I also experimented with some roasting – which was also quite delicious. But I wanted to share this recipe with you because we both liked it so much we decided to get some kohlrabi and plant it in our own garden!

After that decision, kohlrabi quickly became a gardening favorite for us as well. We bought 3 plants – rather late into the season/summer – and they didn’t seem to suffer one bit from the late start. We have three large bulbs ready for picking and the best part about this vegetable is it’s a 2-for-1 deal! You can also eat the leaves! So the plan is to harvest the plants, eat the bulbs when they’re picked, and process and freeze the leaves to use later in the winter. Kohlrabi leaves can be used similarly to cabbage or other leafy vegetables, such as collard greens, swiss chard, etc. I’ll be excited to share with you how I use those leaves later this winter. Keep following!

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Ingredients:

1 bulb of kohlrabi
Medium-sized carrots, about 2-3*
1/8 c. red onion, finely chopped
2 T. mayonaise
1 T. cider vinegar
1/2 T. sugar

Directions:

1. Wash the kohlrabi bulb and peel/cut the outer skin off. Cut into large pieces and shred using a food processor.
2. Shred carrots in food processor as well. (*I’ve used whole carrots and baby carrots before for this recipe. So I typically just eye-ball this part. There should be equal parts shredded carrots and shredded kohlrabi. Maybe slightly less on the carrots, but not by much.)
3. In a large bowl, add together the chopped red onion and the shredded mix.
4. Add in the mayo, cider vinegar, and sugar. Mix everything together. If the mixture looks a little dry you can add a bit more mayo.
5. Let coleslaw sit for at least an hour before serving. Enjoy!

(Recipe via The Vintage Mom.)

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One thought on “Kohlrabi & Carrot Coleslaw

  1. Pingback: Lemon Drop Hot Pepper Jelly | Amy's Kitchen Blog

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