With winter on the way out, we've been trying to come up with creative ways to use up the remaining surplus of cold weather vegetables such as beets, carrots, kohlrabi, cabbage, and broccoli. One vegetable we've been seeing in abundance at Bay Area farmers markets is the sputnik-like vegetable with the funny name: kohlrabi.
A favorite recipe of ours is kohlrabi slaw. Quick and easy to make, it's a nice cool side dish to eat after a long, warm day of working in the garden, or at a sunny Springtime picnic under flowering fruit trees.
Please note that most of the vegetables in this recipe need to be grated. This goes much faster if you have a food processor with a shredding blade, or a mandoline. We highly recommend either tool as a must-have for the home kitchen.
Kohlrabi Slaw serves 2
3 medium kohlrabi, peeled, stems trimmed off, grated
1/3 purple cabbage, shredded
2 carrots, grated
1/2 red onion, grated
1/4 cup golden raisins
1 tbsp sugar
1 tsp salt
1 tbsp cider vinegar
4 tbsp chopped cilantro
1/4 cup mayonnaise (or more, if you prefer)
Combine all ingredients in a bowl and mix well. Chill for several hours before serving.