Summer Slaw

We get a lot of kohlrabi in our CSA boxes. Not that I'm complaining. It's a versatile, crunchy vegetable that is equally at home in salads and stir-fries. Sometimes we just peel and slice it and snack on it like pieces of apple. But one thing we hadn't tried yet was making a cole slaw with it. And now our lives will never be the same:

This slaw is a little spicy, a little sweet, a little tangy, and a lot crunchy. It pairs beautifully with grilled meats and is going to be a regular accompaniment for our summer meals from now on. We happened to have some garlic scapes (think garlicky goodness in a green onion-like package) in the same box as the 4 kohlrabi bulbs that went into this salad. You could also use thinly sliced green onions. The dressing nearly made itself and brings a great deal of flavor to the mix. Then, just to add a little more crunch and a bit of protein, I sprinkled sliced almonds over the top just before serving. Mmmmm!

I mentioned that this slaw pairs well with grilled foods. See that grilled chicken thigh waiting patiently in the background of the photo above? Well, that's what we'll be sharing next time around. Make sure you stop in to enjoy the recipe for Grilled Raspberry-Chipotle Chicken later this week!

Curried Kohlrabi Slaw

  • 4 c. shredded kohlrabi -- peeled prior to shredding
  • 1 1/2 c. shredded carrot
  • 1/4 c. finely sliced green onion or garlic scapes
  • 1/4 c. yogurt
  • 1/4 c. mayonnaise
  • 1 T. curry powder -- choose your favorite variety
  • 1 tsp. sugar
  • 1 tsp. rice wine vinegar
  • Salt, to taste
  • Sliced almonds, for garnish

In a large bowl, mix together the shredded kohlrabi, carrot, and green onions or garlic scapes. Set aside.

In a separate bowl, whisk together the yogurt, mayonnaise, curry powder, sugar, rice wine vinegar, and salt. Toss the dressing with the vegetables until well-coated. Refrigerate until ready to serve. Garnish with sliced almonds immediately before serving.

  • Yields: 6-8 servings
  • Preparation Time: 15 minutes