Asian Kohlrabi Slaw
Crunchy, cool, and mild, kohlrabi lies somewhere between a turnip, broccoli stems and an apple. Delicious raw in salads or simply eaten as is with your favourite veggie dip. Its crispness is a perfect pairing with cabbage in this lovely Asian Kohlrabi Slaw. But don’t hesitate to toss thinly sliced or grated kohlrabi into your own favourite coleslaw, because it’s fantastic with creamy dressings as well. You can also use kohlrabi in soups, stir fries and stews much like you would turnip or potatoes.  Don’t throw out those leaves either, because they can be sauteed or braised like kale for a nutritious side dish. Kohlrabi is low in calories and a good source of vitamin C, potassium and fiber.
Recipe source for Asian Kohlrabi Slaw: Â Compelled To Cook
- 2 tbsp canola or vegetable oil
- 1 1/2 tbsp lime juice
- 1 1/2 tbsp rice wine vinegar
- 2 cloves garlic minced
- 2 tsp sugar
- 1 tsp grated fresh ginger
- 1 1/2 tsp sesame oil
- 1/4 tsp salt
- 3 cups thinly julienned kohlrabi about 3 large
- 2 cups shredded green cabbage
- 4 each green onions thinly sliced on an angle
- 1/3 cup cilantro leaves chopped and lightly packed
- 1 medium carrot grated
- 2 tbsp toasted sesame seeds
- 1 small jalapeño seeded, finely chopped
- 1 cup shredded purple cabbage
- In a small bowl whisk together oil, lime juice, rice wine vinegar, garlic, sugar, ginger, sesame oil and salt. Set aside.
- In a large bowl toss together kohlrabi, green cabbage, green onion, cilantro, carrot, sesame seeds and jalapeño. Drizzle with dressing and toss to coat and combine. Stir in purple cabbage at the end to avoid the purple colour weeping too much. Garnish with additional toasted sesame seeds and sliced green onion. Serve immediately or within an hour.
To julienne the kohlrabi, cut off stems and peel bulb with a vegetable peeler. Â Cut bulb in half and lay flat. Â Slice thinly, then stack a few slices together and thinly slice into strips. Â Repeat with remaining kohlrabi and slices.
Makes approximately 6 cups of salad.
Recent Comments