Sweet & Savory Kitchens

Aunt Suzy says . . .

I’ve been wanting to make a kohlrabi salad ever since seeing a recipe on a blog last year.  I recently bought a beautiful kohlrabi – something I’ve never eaten nor cooked with –  at the farmers’ market and came home to find this recipe in the Wall St Journal Saturday “Off Duty” section.  It looked even better than the one that inspired me to buy the kohlrabi!  We really enjoyed the sweetness and juiciness the kohlrabi added to this slaw.  It’s a perfect accompaniment to something grilled, shown above with grilled salmon and our spring farmers market potato salad.  Note that for a salad like this, all quantities are subject to your taste!

Slaw Ingredients

1/2 medium green cabbage, cored and shredded (about 2 cups)

1 green or purple kohlrabi, peeled and shredded (about 1 cup)

1 teaspoon salt

1/2 red onion, cut in half moons (about 1/3 cup)

Quarter and core the cabbage, then cut in thin strips.  Peel the kohlrabi and shred on the big holes of a box grater.  Place both in a colander and add the salt.  Place the colander over a bowl, cover with a towel and place in the fridge for at least 4 hours to expel excess moisture.

Herb Dressing Ingredients

1/4 cup EV olive oil

1 teaspoon Dijon mustard

2 cloves crushed garlic

1 tablespoon minced shallot

2 tablespoons lemon juice

1/4 cup mint leaves, chopped

1/2 cup Italian parsley, chopped

1 tablespoon thyme leaves

Salt and black pepper to taste

Whisk the olive oil, mustard and lemon juice in a bowl until slightly emulsified.  Add the remaining ingredients and stir to blend.

Assembling the Slaw

Squeeze any excess moisture from the cabbage-kohlrabi mixture.  Place in a large salad bowl and toss with the red onion.  Add the herb dressing and toss to thoroughly blend all ingredients.  Taste and adjust seasoning, adding salt, black pepper or lemon juice as necessary.