Kohlrabi - what a strange vegetable. And quite frankly, one that I was getting tired of seeing in my CSA box this summer. See, in winter a kohlrabi puree is great, but come summer, I want something lighter and less wintery on my dinner plate. I simply did not know what to do with this vegetable once summer hit.
The first couple times kohlrabi showed up in this season’s CSA, it sat in the fridge until no longer edible, and then ended up in the compost. I started to feel frustrated with myself, and so I swore that the next time I would make use of it before it went bad.
The idea had been in my head to make an asian-inspired coleslaw. The next time I found kohlrabi in my fridge, something clicked. I got to experimenting, and came up with a whole new way to reinvent this tired old vegetable: kohlrabi slaw. The rendition is every bit summery as one needs this time of year. Not to mention, the freshly grated ginger does wonders for digestion and will keep you feeling light. Try it by itself, atop tofu, on a taco, or with crackers. You’re going to fall in love!
1/4 Yellow Onion, very thinly sliced and cut into 1 inch pieces
1 Garlic, Minced
1 Tbs Grated Ginger
3 Tbs Olive Oil Mayo
2 Tbs Tamari (or soy sauce)
1 Tbs Miso
2 Tbs Rice Wine Vinegar
- Using a box grater, grate kohlrabi, carrot, and ginger into a bowl. Toss in onion and stir.
- In a separate bowl, combine garlic, mayo, tamari, miso, and vinegar. Beat with a fork to integrate the miso. You do not any any large clumps left.
- Pour liquids over grated vegetables, and mix thoroughly.
- Taste for seasoning, and add any salt or pepper that is needed.
- Let sit in the fridge for at least one hour and serve.
This post is from our guest blogger Naomi. Follow her on her blog here for posts like these and more!