August - Kohlrabi Slaw
Ingredients:
1 small or 1/2 large kohlrabi bulb
1 1/4 tsp honey (I used Mike’s Hot Honey)
2 tsp apple cider vinegar
1 tsp lemon juice
2 tsp lemon zest
1/4 cup mayo (I used mayo made from avocado oil)
1 tbsp salted sunflower seeds
1 small handful of jumbo raisins
salt & pepper to taste
Method:
With a vegetable peeler, remove the outermost skin
For this slaw I only used 1/2 of the large kohlrabi I had from the farm’s box. If you want to increase the amount of kohlrabi used, just note you may want to prepare more of the dressing as well. Otherwise see my other post today for how I roasted the remaining half bulb for an effortless side dish.
I chose to spiralize my kohlrabi for this slaw to make for an unexpected presentation, but if you don’t want to do that you can cut yours into matchsticks. To cut matchsticks start by slicing each section of the bulb lengthwise. Next stack those slices and cut again into evenly-sized sticks.
In a medium size mixing bowl add the honey, vinegar, mayo, and lemon juice. Then whisk until combined.
Now add your prepared kohlrabi to that bowl and toss to coat.
If you were able to find jumbo raisins similar to what I used from Trader Joe’s, then you will want to give those a rough chop now before adding to the slaw. If you are using normal size raisins you can add to the slaw without chopping.
Add salt & pepper to taste
Just before serving, sprinkle in the salted sunflower seeds & lemon zest to finish
This slaw can be prepared up to one day in advance and still remain crunchy and delicious.
Spiralized Kohlrabi
