Kohlrabi and Turnip Slaw: Trust Me, It's Great

Right now you're probably saying one of two things: 1) what the hell is kohlrabi? or 2) a slaw of random root vegetables? Meh...I'll pass.  But I strongly encourage you to read on, before you miss out on a lovely and refreshing summer slaw.

Kohlrabi is a member of the cabbage family, and comes in a variety of colors.  It has a rather alien-looking appearance, with the leaves shooting off and up the sides of the bulb. (Both the bulb and the leaves are edible.)  Smaller kohlrabi have a mild crunch reminicient of cabbage, but the bulbs get woody as they get bigger.

These particular kohlrabi came from the wonderful folks at Wayward Seed Farm. Adam and Jaime's CSA is always interesting, as they cultivate heirloom vegetables that encourage you to try something new and different ...you're not just going to get lettuce, tomatoes, and cucumbers from them. (Full confession: I spent a morning on the back of a tractor, planting these kohlrabi at the Wayward Seed Farm when they were nothing but seedlings. There really is something deeply satisfying about eating something that you helped to cultivate.)

I sat on these guys for a few days before stumbling across a slaw recipe in an old issue of Body & Soul Magazine. (I don't know, someone sent me a subscription a few years ago.)  Since I had some turnips from the week before that needed some love, I threw together a slaw based on the recipe in the magazine.  It was sweet, sour, crunchy, and above all, a cooling dish for the hot summer days we've been having. (Plus, it takes about 10 minutes to throw together.) Feel free to tweak the ingredients as you see fit...there's really no wrong way to make this. (This would be delish as a topping for tacos, too...just a thought...)

Sweet & Sour Kohlrabi and Turnip Slaw

Ingredients:

3 kohlrabi bulbs, peeled (about 1 lb...save the leaves for sauteing later)

2-3 turnips, peeled (about half a pound, or whatever you have on hand)

1/4 cup (or so) chopped cilantro (or parsley works too)

2-3 scallions, chopped

1/4 cup lime juice 

3 tablespoons honey

dash of cayanne pepper (optional, if you like it spicy)

4 tablespoons olive oil

salt and pepper to taste

Directions:

1. Shred the kohlrabi and turnips on a box grater, or with the shred disk on a food processor. 

2. Combine the shredded veggies, cilantro, and scallions in a medium bowl.

3. In a small dish, combine the lime juice, honey, olive oil, and seasonings...taste as you go, adding honey if you need more sweetness, etc.

4. Pour over the veggies and toss thoroughly.  Let it rest in the fridge for 20 minutes or so to let the flavors blend (or not, if you're starving).

5. If you're feeling really fancy, top with some chopped honey-roasted peanuts.