Monday, June 15, 2015

Notes on Kohlrabi and an Asian Kohlrabi Slaw

Kohlrabi Slaw

2 Kohlrabi globes, peeled and shredded
2-3 Turnips or Radishes, shredded
2 T parsley, chopped
3 Scallions, sliced

1 t fresh ginger, grated
½ cup rice wine vinegar
1 T soy sauce
1 lime, juiced
2 T sesame oil
½ cup peanut butter

Whisk together the dressing ingredients.  Toss the slaw ingredients together.  Add the dressing to the slaw and coat. 

NOTES: Can be made early in the day and keeps well in the fridge.  I added some spicy sesame oil for a little kick.

This recipe was inspired by the cookbook “From Asparagus toZucchini” and Alton Brown’s Asian Slaw.

A few notes on Kohlrabi also in the cookbook “From Asparagus to Zucchini”...both the globe and the leaves are edible.  The two parts should be stored separately – the globe will last in the refrigerator for 1 month in a plastic bag.  The greens should be used as soon as possible.  Kohlrabi can be eaten raw (peeled) or cooked (no need to peel).  Raw Kohlrabi can be sliced or shredded.  To cook Kohlrabi try sautéed in butter, steamed and then dressed, or mashed.

Picture from Frieda's.

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