I’ve made this recipe two days in a row with kohlrabi and radishes from my CSA. It’s downright addicting. It’s a simple and delicious slaw has the perfect amount of crunch and sweetness. There is no added fat and 1/4 of the recipe comes in at about 66 calories.
Kohlrabi and Radish Slaw
Makes about 4 servings
1/4 head green cabbage, cored and thinly sliced
2 bulbs kohlrabi, leaves removed, ends trimmed, peeled, and julienned
6 radishes, ends trimmed, julienned
1 clove garlic, minced
2 tablespoons sugar
3 tablespoons rice vinegar
1 tablespoon fish sauce
Combine the cabbage, kohlrabi, and radishes in a large bowl. In a smaller bowl, combine garlic, sugar, rice vinegar, and fish sauce. Stir until the sugar is dissolved. Pour the dressing over the slaw and toss well.
I made this salad last night using kohlrabi from my Pinckney’s Produce CSA box. I thought it was great. It’s my favorite way I have used kohlrabi so far. It’s hard to go wrong with potatoes and butter. I adapted the recipe from one I found in June/July 2014 issue of Saveur magazine.
Swedish Potato and Kohlrabi Salad
1 pound potatoes, peeled, cut into bite-sized chunks (or use baby potatoes – whole or cut in half – and leave the skin on)
4 – 6 tablespoons butter
1 kohlrabi with leaves, ends trimmed, peeled, cut into chunks, and leaves chopped
1 teaspoon dried dill (or about 1/3 cup fresh dill, chopped)
Kosher salt and black pepper, to taste
Boil the potatoes in salted water until tender, about 10 minutes (check for doneness with a fork). Drain and set aside.
Meanwhile, melt the butter in a skillet over medium-high heat and add the kohlrabi. Cook, stirring often, until crisp-tender, about 7 minutes. Add the chopped kohlrabi leaves and continue to cook until they wilt. Add the potatoes, dill, and season with salt and pepper. Gently stir to combine. Serve salad warm or at room temperature.