Kohlrabi Slaw Recipe

So last Saturday, before I became uncomprehendingly sick, I prepared and demoed how to make an amazing kohlrabi slaw a the New Morning Farm farmer’s market.  I plan on doing demos on a regular basis at the market to really highlight what is in season and the best way to prepare it!  And most weeks (I hope) I won’t get sick afterwards, so you can find the recipe available immediately.  

DC has amazing food and amazing vegetables but let’s be honest, eating season can get pretty boring in the winter.  I love this kohlrabi salad because it adds a really great crunch to slaw and the ginger really adds brightness.  

                                                                Asian Slaw

 

Slaw:                                                                                                                    

1 small head of cabbage- chopped

1 medium kohlrabi- peeled and cut into matchsticks

3 medium carrots- peeled and shredded

Optional: 1 celeriac peeled and shredded

   2 apples peeled and shredded

 

 

 

Dressing

 

1 bunch green onions sliced

1 clove of minced garlic

1 TB of minced ginger

Juice of 1 lime

Dash rice vinegar

4 Tablespoons of soy sauce

1 Tablespoon of honey

¼ cup canola oil + 2 TB of toasted sesame Topping:

Sesame seeds

 

 

 

Combine all slaw ingredients in one large bowl and set aside.   In a large measuring cup combine green onions, garlic, ginger, lime juice, rice vinegar, soy sauce, and honey.  Whisk together.  Add both oils in a slow steady stream and continue to whisk.  Combine with slaw and toss. Top with sesame seed before serving.

 

 

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