Kohlrabi and Cabbage Slaw
Kohlrabi’s unique name is derived from the German word for cabbage (kohl) and turnip (rabi).⠀⠀⠀⠀⠀⠀⠀⠀⠀
It originates from northeastern Europe, and took a while to get to the US -- through Ireland in 1734, England in 1837, and to us somewhere in between. The flesh is similar to that of the turnip but is sweeter and milder. It's awesome raw or cooked, and 100% edible -- stem, leaf, outer-skin, and flesh.
The flesh is slightly sweet, and crispy -- like jicama. The taste of kohlrabi is similar to broccoli stems or cabbage heart, but much sweeter. It's also super-pest-resistant, and easy to grow, so it tends to be inexpensive.
While kohlrabi is not easy on the eyes (many say it looks like and alien veggie), it's great for your body! It's a great source of vitamin A, vitamin C and vitamin K, as well as B-vitamins -- copper, manganese, iron, potassium, dietary fiber and calcium, and is rich in antioxidant compounds like phytochemicals and carotenes as well.⠀⠀⠀⠀⠀⠀⠀⠀⠀
And don't forget -- it's delicious.
Try this recipe below, you won’t be disappointed!
Serves 4 to 6
Ingredients
10 oz red onion, thinly sliced, pole to pole
Juice of 3 limes
½ tsp sea salt
10 oz savoy cabbage, sliced thinly
8 oz peeled carrots, grated
10 oz kohlrabi, grated, then squeezed dry in a clean kitchen towel
1/2 cup thinly sliced fresh parsley leaves
¼ cup Riesling or champagne vinegar
Salt and pepper to taste
Steps
Place the sliced onions in a mixing bowl and toss well with the lime juice and sea salt.
Cover tightly with plastic wrap and let stand 30 minutes.
Add the cabbage, carrots, kohlrabi and basil, then toss well to mix.
Add the vinegar, toss well, then season to taste with salt and pepper.
Serve.
