Jenn Robbins of Avalon Catering created this recipe to showcase colorful purple kohlrabi. It’s just as delicious with the more common green variety but it’s perfect for the purple variety which loses its lovely color when it’s cooked.
Slaw wasn’t her only idea for using this vegetable. “I love kohlrabi! It creams beautifully with the greens mixed in, goes great in a potato salad dressed with a lemon vinaigrette, we also shave it and mix it into chicken salad, use it in our cold weather glazed/scalloped vegetable dish and I have even seen a peer make kohlrabi kraut,” she said. So now you’ve got lots of other ideas for your kohlrabi.
Ingredients:
2 kohlrabi bulbs with greens (about 2 pounds) 1 fennel bulb, cut into 1/4-inch matchsticks (about 1 pound) 1 apple (Pink Lady or Granny Smith) , cut into 1/4-inch matchsticks 1 small shallot, cut into 1/8-inch dice 3/4t teaspoon salt 1/4 cup olive oil 1/4 cup cider vinegar 2 teaspoons honey 1 teaspoon grainy mustard 1/4 teaspoon Madras curry powder
Preparation:
Remove the outer leaves from the kohlrabi and reserve for cooking with other winter greens like collards or turnip. Remove the smaller remaining leaves and discard the stems. Cut the greens into 1/8-inch strips and set aside.
Cut the kohlrabi bulbs into 1/4-inch matchsticks.
In a large bowl, combine cut kohlrabi, kohlrabi greens, fennel, apple, shallot and salt. Toss well and let sit for one hour.
When ready to serve, make dressing. In a small bowl, whisk together olive oil, vinegar, honey, mustard and curry powder.
Drain any liquid that accumulated from kohlrabi mixture. Add dressing and toss. Season to taste with additional salt if needed. Serve chilled or at room temperature.
Per 1/2-cup serving: 67 calories (percent of calories from fat, 67), trace protein, 5 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), no cholesterol, 150 milligrams sodium.