I recently picked up some buffalo-style smoked sausages and found their heat very noticeable. While they were truly delightful, I wondered how I might tame a bit of the heat in them without losing the great flavor they brought to the table. My answer? A quick sweet slaw comprised of four simple ingredients:
The combination of kohlrabi and apple is well-established in all sorts of salads and the like. I simply took the pairing a step further and then layered it over my spicy meal. I also happened to toss a bit of blue cheese into the bun before setting a spicy sausage up. The result? I wish I hadn't been too full to have more! It's an amazing flavor combination that I will seek out again.
Given that kohlrabi manages to find its way into many a CSA box between now and early fall, I have this feeling that I'll be making more of this slaw, especially when tailgating season begins and everyone's wondering what to add to the brats, hot dogs, sausages, and burgers that inevitably show up for the pregame feast. With the vinegar being tossed into the mix, the apple doesn't really discolor and the sweetness is really the perfect match. Enjoy!
- 1 large kohlrabi root - peeled to remove the coarse outer layer
- 1 large crisp apple, such as gala or honeycrisp - cored
- 1 T. apple cider vinegar
- 1 tsp. coarse Dijon mustard
Coarsely shred the kohlrabi and apple together in a small bowl. Toss with the vinegar and mustard. Chill until ready to use.
- Yields: 4 servings
- Preparation Time: 10 minutes