To be perfectly honest, kohlrabi is not a vegetable I have a lot of experience with. Sure, I’ve been seeing it at the farmer’s market for as long as I can remember, but its pale green, alien-ish appearance has always scared me away.
At some point, I had it in a restaurant and determined that’s its appearance is the only “weird” thing about it and its flavor couldn’t be more pedestrian–it tastes exactly like green cabbage you’ve been eating all your life. The advantage kohlrabi has over cabbage though is its intense crunch. When eaten raw, it’s amazingly crisp and refreshing, especially when paired with julienned apples and a zippy vinaigrette as it is in this slaw.
To make this slaw, you’ll just need a few kohlrabi, an apple, chives, and red onion. Julienne the kohlrabi and apple (have I told you lately how much I adore my mandoline?) and toss it in a bowl. Add chopped chives and shaved red onion, then whisk together a honey-dijon vinaigrette, and give the salad a good toss. We’ll add a final dimension with a handful of shaved cheese. I used a local aged sheep’s milk cheese that I’m in love with, but Manchego or a good parm would do the trick too.
Since this was my first go around with kohlrabi at home, I just made the slaw for the heck of it and ate it over a pile of arugula. Next time I make it, I have a feeling it’ll be next to a slow-roasted pork shoulder or something of the like.
- 3 small Kohlrabi, peeled and julienned
- 1 large Apple (I used Honeycrisp--you want a variety that's nice and crisp), julienned
- ¼ large Red Onion, very thinly sliced
- 3 Tbsp. chopped Chives
- shaved Flavorful Hard Cheese (I used a local aged sheep's milk cheese; Manchego or Parmigiano would work too)
For the Vinaigrette:
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Honey
- 2 Tbsp. Apple Cider Vinegar
- 4 Tbsp. Extra Virgin Olive Oil
- Combine the kohlrabi, apple, red onion, and chives in a large bowl. Lightly season with salt and black pepper.
- In a small bowl, whisk together the mustard, honey, and vinegar. While whisking, slowly pour in the olive oil, whisking until the dressing has emulsified. Season with ¼-1/2 teaspoon kosher or sea salt and black pepper.
- Toss the slaw with the vinaigrette. Using a vegetable peeler or cheese plane, shave the cheese over the slaw and serve.
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