July 7, 2009 | Salads, Side Dishes, Vegetables

How many of you have eaten kohlrabi? How many of you have even heard of it? I never did prior to my first CSA harvest 2 summers ago, but ever since I’ve been trying to find a recipe I like for it. Finally, I did it! Kohlrabi is actually a member of the cabbage family and it’s that purple vegetable you see in the picture. My farm grows both a purple and a green version, but once you peel them, they both are pretty much just white inside. I served this slaw alongside my burgers on the 4th, and although it just calls for kohlrabi, you can add shredded turnips and/or shredded carrots if you wanted some other vegetables or flavors.

Note in the recipe that I use toasted sesame oil, not the hot chili sesame oil – although if you like fiery foods, that would probably work.

Kohlrabi Slaw
Serves 4

2 kohlrabi, bulbs only, peeled
2 tablespoons canola oil
1 teaspoon sesame oil (toasted variety)
1 lime, zested and juiced
2 scallions, chopped
1 tablespoon mint, minced
salt and pepper, to taste

Shred kohlrabi bulbs on a box grater then toss with remaining ingredients. Add salt and pepper to taste. Let stand at least 15 minutes before serving for flavors to meld.