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Never had kohlrabi, or have been wanting to, but didn’t know what to do with it? Give this a try. And if you don’t know what kohlrabi looks like in order to purchase it, check out the photo below. They come in both purplish-red and green varieties, but taste the same.
This slaw is easy, tasty, and very refreshing. I served it as shown here with our Garlic and Thyme Roasted Shrimp, and a side of blueberries. We split this recipe, so what is shown above is half of it; you can easily just the recipe for how many people you have, and what else you are having with it. This was a great meal, and very quick to do!
Kohlrabi Slaw Recipe
2 kohlrabi bulbs with greens included
3 tablespoons lime juice
1 tablespoon grape seed oil
1 teaspoon of toasted sesame oil
2 teaspoons honey
6 scallions, thinly sliced
salt and pepper to taste
Break off the stems from the kohlrabi bulb, and rip off and set aside the leaf parts between the stems and veins. Discard the veins and stems. Chop the leaf parts rather finely.
Peel the kohlrabi bulb, and trim off and discard the tougher part at the root end. Grate the white insides of the bulb on a box grater, on the larger sized holes.
In a separate small bowl whisk together the lime juice, the grape seed oil, the toasted sesame oil, and the honey until well incorporated. Season with salt and pepper.
Mix the kohlrabi bulb gratings with the chopped leaves and sliced scallions, and then drizzle with as much of the dressing as desired. Toss to coat and enjoy!
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