This is another recipe that I would never have made if it wasn’t for our CSA. I had never even heard of kohlrabi until last week. Now, I’m wishing it was more readily available. It’s a cabbage with actual flavor! There are both green and red varieties of kohlrabi, and we were lucky enough to have both to try. While both tasted pretty similar to me, I have read that the red kohlrabi tastes more like radish and the green more like broccoli.
I searched through tons of recipes that use kohlrabi, trying to decide what I wanted to make. You can roast it, stuff it, and even make soup out of it. And since I only had enough kohlrabi to make just one recipe, I wanted to choose a dish with tons of flavor, but also with enough balance to let the kohlrabi stand out on its own. Then, I remembered a post I saw a few weeks ago for Hawaiian coleslaw, and knew that it was the recipe to make. I made some tweaks to make it my own, and I was so happy with how well it turned out. We brought this to a party and served it along side coconut shrimp while hanging out by the pool. It was perfect for the hot weather because it’s light, crisp and refreshing, and best of all, no mayo! Kohl slaw is so much better when mayo isn’t there to make it all soggy and taste like gross.
Tips on cooking with kohlrabi:
* Remove the outer leaves before shredding. While they give the kohlrabi it’s pretty color, they are rather tough and may be too fibrous to be enjoyable.
* This vegetable retains a ton of water. After shredding, use a paper towel to wring out some of the excess moisture. You want this dish to be crunchy, not watery.
* If you don’t have kohlrabi available to you, you can always use regular cabbage. I’m sure it would still be plenty tasty!
For more information on kohlrabi, check out Specialty Produce