Foodie Friday: Kohlrabi Coleslaw

This summer I've written about Kohlrabi several times. There was the traditional kohlrabi soup recipe and then the post about how to preserve kohlrabi. I've heard from a lot of folks who had never seen a kohlrabi before but were curious to learn more and give it a try. Kohlrabi is my new favorite veggie so I'm excited to be sharing yet another kohlrabi recipe!

I love the unique flavor of the kohlrabi, somewhere between a spicy radish, raw horseradish and an earthy root vegetable. As I was cutting up kohlrabi recently, it had that wonderful spicy smell similar to wasabi. Curious, I hopped online and guess what I found out?  Wasabi, kohlrabi, cabbage, radishes and horseradish are all in the same family, Brassicaceae!

I had kohlrabi coleslaw a number of years ago but it was all shredded kohlrabi and no cabbage so the flavor was a little intense. I decided that I would experiment more with our beloved kohlrabi so I whipped up some kohlrabi coleslaw over the weekend.

Well let me tell you, it was delicious! Especially after letting it sit for a day so the zippy flavor of the kohlrabi really came out in every bite. I don't think we'll be making plain old cabbage coleslaw in this house again, kohlrabi coleslaw all the way!

So here's the quick and easy how to:

Kohlrabi Coleslaw

1/2 head of  a large green cabbage or one small cabbage

1 medium or two small kholrabi bulbs

1 medium/large size carrot

1 cup plain yogurt (we used our homemade yogurt, click here to find out how to make your own)

2 TBS unrefined sugar

2 tsp Chive Vinegar  (click here to find out how to make chive vinegar)

1/4 tsp celery seed

sea salt

fresh cracked pepper

Peel the kohlrabi bulb. When I say peel, I'm not referring to how you would peel a potato. To peel a kohlrabi, use a sharp knife and cut off the leaves and both ends of the bulb.

 

Carefully cut away the thick outer skin, making sure you cut off all the woody parts. The woody part of the kohlrabi is a slightly different texture and color than the softer inside flesh of the kohlrabi.

 

Once peeled, cut the kohlrabi and cabbage into chunks that will fit into the top feed of your food processor. Shred the kohlrabi, cabbage and carrot in the food processor. 

In a large bowl mix the yogurt, vinegar, celery seed and sugar. Stir until sugar is dissolved. Mix in the shredded kohlrabi, cabbage and carrot and stir well. Add salt and pepper to taste. Let it sit for several hours, preferably up to 24 hours before serving as the flavor is remarkably better the next day!

Enjoy!

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