This crunchy kohlrabi and cabbage slaw is one of our summer staples. It's simple, refreshing, and a great way to showcase the sweet, crisp texture that makes kohlrabi so special.
Peal the tough outer layer of the kohlrabi and grate or slice fine with a mandolin. Slice the cabbage into very fine ribbons, looking for 1/4 wide slices or finer. Grated carrot adds color to this otherwise very green slaw. Chop finely the green onion and dill, don't be shy and add the whole bundle of dill. Combine all veggie elements in a large mixing bowl.
2
Emulsify all dressing ingredients. If you don't have miso paste add more salt, want less salt add a bit more miso. Emulsifying the dressing with the garlic element helps to spread the allium flavor evenly over the entire slaw. This works with the white shank of the onion too. Hold the caraway if desired. Add a whole grain mustard or horseradish for more tang.
3
Dress the slaw, mixing briskly and thoroughly. Prepare a few hours before devouring as the flavors benefit from sitting together to marry. A kohlslaw is at it's very peak the following day for lunch
Ingredients
1head kohlrabi, grated
1head cabbage, shredded
2green onion
1bunch dill
4grated carrots
Dressing
2tbspolive oil
2tspwhite cooking wine
¼cupmayonaise or vegan equivalent
2tspyellow or white miso paste
1tbspdill seed or caraway
1tbsplemon juice
12clovesgarlic (or 3 garlic scapes)
coarse sea salt to taste
Directions
1
Peal the tough outer layer of the kohlrabi and grate or slice fine with a mandolin. Slice the cabbage into very fine ribbons, looking for 1/4 wide slices or finer. Grated carrot adds color to this otherwise very green slaw. Chop finely the green onion and dill, don't be shy and add the whole bundle of dill. Combine all veggie elements in a large mixing bowl.
2
Emulsify all dressing ingredients. If you don't have miso paste add more salt, want less salt add a bit more miso. Emulsifying the dressing with the garlic element helps to spread the allium flavor evenly over the entire slaw. This works with the white shank of the onion too. Hold the caraway if desired. Add a whole grain mustard or horseradish for more tang.
3
Dress the slaw, mixing briskly and thoroughly. Prepare a few hours before devouring as the flavors benefit from sitting together to marry. A kohlslaw is at it's very peak the following day for lunch
AuthorErika