Number Of Ingredients 5 Steps:
Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Peel two small kohlrabi. Shred the kohlrabi and radishes. You may use a food processor for this. I hand grate using a cheese grater. Mix 1 Tablespoon vinegar, 1 teaspoon sugar, and 2 tablespoons fresh chopped parsley in a glass bowl. Whisk in 2 Tablespoons olive oil. Add shredded veggies and toss. Chill for 30 minutes or more.
Time 20m Number Of Ingredients 0 Steps:
Peel 1 medium kohlrabi or turnip and cut into matchsticks. Whisk the juice of 1/2 lemon, 1/4 cup chopped dill, 1/2 clove minced garlic, 1 teaspoon dijon mustard, and salt and pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the kohlrabi, 1/4 head shredded Savoy cabbage, and salt and pepper to taste.
Time 1h30m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Soak the red onion in cold water, 10 minutes. Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside. Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop. Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl. Combine the dressing and sugar in a small bowl. Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans. Add the dressing mixture and toss to combine; season with salt and pepper. Let sit 1 hour before serving. Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
Time 1h25m Yield 8 Number Of Ingredients 11 Steps:
Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl. Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.
Time 30m Number Of Ingredients 8 Steps:
Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise. Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.
More about “kohlrabi slaw recipes”
Time 25m Number Of Ingredients 8 Steps:
Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables. Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.
