Crunchy Kohlrabi Slaw
A fresh, crunchy and light side dish
Ohhh poor kohlrabi. Definitely not winning any beauty contests and definitely the bane of every CSA member’s weekly box. When I was managing an organic CSA program, the complaints about kohlrabi were never ending, but by the end of the season I would get unsolicited emails raving about a newfound love for this old reliable veggie. This crunchy kohlrabi slaw will make a kohlrabi lover out of you, too.
The longest lasting vegetable
Here’s the part that’s simultaneously gross and amazing… this kohlrabi has been in my fridge for 5 months. FIVE MONTHS! Despite being the last veggie chosen at the farmer’s market, kohlrabi has some pretty amazing holding power and is a welcome fresh and crunchy addition to the winter diet.
Give the kohlrabi a hearty peel, until all color is gone and revealing a creamy white interior. Slice them into half moons and then again into matchsticks.
Kohlrabi Slaw
Kohlrabi also grows in a purple variety, which would be equally beautiful and tasty in this recipe. I’ve never noticed a taste difference between the two varieties.
I think this slaw is amazing with anything that could use a little crunch. On tacos, on a filet of fish, or on falafel which is how I ate this for lunch today.
Crunchy Kohlrabi Slaw
Ingredients
- 1 large kohlrabi
- 1/2 medium red onion
- 1/2 lemon juiced
- a few sprigs parsley
- salt
Instructions
- Peel the kohlrabi heavily and slice in half length-wise. Thinly slice into half-moons and then into matchsticks.
- Place kohlrabi in a medium bowl and add juice of 1/2 lemon. Toss gently to prevent browning.
- Thinly slice onion into quarter moons. Add chopped parsley and onion to the kohlrabi and sprinkle with salt.
- Gently toss to combine.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.