Sometimes I fiddle around with a recipe for months (or years) before I get it right. And sometimes I get lucky and it comes together quickly – like this Asian slaw made with kohlrabi. My wife and I both enjoyed this recipe the first time I made it and gave it a big thumbs up. And doesn’t it look pretty sitting on the marbled napkins she made for us!
Kohlrabi is a foreign vegetable to many people, sort of resembling a Russian satellite called Sputnik that was launched in the 1950’s. The name comes from the German Kohl (cabbage) and Rübe or Rabi (turnip). I’ve seen its flavor described as being like broccoli, cabbage or turnips, but to me the flavor of kohlrabi is mild and hard to classify. There’s nothing there not to like though, and I’ve been growing it and eating it for years.
This is a recipe that celebrates fresh, raw kohlrabi in all its crunchy goodness. It’s a fairly simple treatment, with a few carefully chosen ingredients. For a spicier taste, you can add a little extra hot sauce to the dressing.
Asian Kohlrabi Slaw Print This Recipe
adapted from a Washington Post recipe
3 cups peeled and grated kohlrabi
1/2 cup grated carrots
1 tbsp chopped chives (or green onion top)
4 tbsp rice vinegar
1 tsp toasted sesame oil
1 tbsp Thai sweet chili sauce (I used Mae Ploy brand)
1 dash salt
1 tsp black sesame seeds (optional for garnish)
1. Grate kohlrabi and carrots using food processor or medium hand grater.
2. Combine kohlrabi, carrots and chives in a large bowl.
3. In a mixing bowl, whisk together the vinegar, oil, chili sauce and salt. Pour dressing over vegetables, and stir to combine.
4. Refrigerate for several hours (or overnight) to let flavors develop. Serve chilled, and top with black sesame seeds for garnish.
Nutrition (per serving): 68 calories, 11 calories from fat, 1.7g total fat, 0mg cholesterol, 419mg sodium, 584.8mg potassium, 18.5g carbohydrates, 2g fiber, 6g sugar, 2.5g protein, 50.7mg calcium, <1g saturated fat.