Kohlrabi Koleslaw - Natures Fare

Kohlrabi Koleslaw

September 2016 - Lunch & Dinner

Kohlrabi Koleslaw

Fresh and crispy this recipe is very quick to make – and expands easily to feed a couple or a crowd. If you need a little more sweetness in the dressing, add a drizzle of honey. Prefer a creamy dressing, stir in a dollop of Greek yogurt.

About Kohlrabi

Available from early fall to spring, the cruciferous Kohlrabi is a versatile veggie, packed with potassium and vitamin C. Crunchy like a radish with a hint of broccoli flavour, its leaves (think beet or collard greens) and bulb are delicious raw – in a salad or slaw – and cooked – in a stir fry, or in soups and stews.  Look for a bulb 3”-4” wide and unblemished leaves.

Directions

  1. Cut kohlrabi bulb and apple in matchstick pieces in whatever quantity suits you. If you want to get fancy, thinly shave into curls instead. In a bowl, toss
  2. With a drizzle olive oil, a squeeze of citrus and season to taste. Sprinkle with parsley and serve.
  3. Fancy version: Shave the kohlrabi and apple into paper-thin rounds (with a mandolin or peeler). Add a few torn arugula leaves and garnish with pomegranate seeds for a pop of colour or toasted chopped nuts for crunch. Dress with your favourite vinaigrette.
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