Last night I made a simple Asian style slaw using my kohlrabi from my weekly farm box. It was pretty good. The Kohlrabi tastes a lot like the ends of broccoli. I hope to get another bunch in the next couple of weeks so I could try roasting it. Above a shot of the slaw from last night that I paired with Steamed Cod with Ginger and Scallions.
p.s. thanks everyone for all your helpful kohlrabi cooking tips!
3 cups chopped napa cabbage
1 cup cilantro
3/4 cup seasoned rice vinegar
4 T. canola oil
1 T. sugar
juice of 1/2 of lime (reserve zest)
Salt and Pepper to Taste
Remove skin of Kohlrabi with a vegetable peeler. Wash all vegetables. Dice kohlrabi, radishes, and carrots using your Cuisinart. Pour into a bowl. Give the veggies a quick toss with your hands. Rough chop napa cabbage and combine. Add 1 cup of cilantro. Stir. Make dressing in small bowl. Whisk. Pour dressing into slaw in stages so that the dressing fully incorporates. Top with salt, pepper, and lime zest. Keep in fridge till time to serve. Enjoy!