Kohlrabi is a weird bit of earth’s wonder. I had no idea how I would use it when I first spied the Sputnik shaped globes in my share. Whenever I don’t know much about a veggie in the box that week, I spend a little time Googling around the intertubes for ideas, but could not find anything that quite struck my fancy this time.
I like cold sides in the summer, so I decided to see what would happen if I subbed shredded kohlrabi for cabbage—and it worked nicely! Since kohlrabi smells a little peppery, it seemed to need sweetness for balance. Being much the same texture and as moist as an apple, I figured that would fit the need, then I threw in a few radishes for color and, um… ‘cause I have a lot of radishes. :) The dressing is my basic recipe I use frequently—a ‘go-to’ quickie.
My husband and I loved it, and my eldest tolerated it. She likes ‘normal’ slaw more. I’ve made this twice, once with a fuji apple I had on hand, and another time with a tart granny smith. I think, were I buying an apple specifically for the slaw, I’d go with tart, but I’m a use what I have kinda chick who says either is a-okay.
3-4 average sized kohlrabi, peeled and halved
3-4 medium carrots, peeled
1 apple, cored and quartered, peeled if desired
2-4 radishes, optional
1/2 c mayonnaise
1 Tbsp Apple Cider Vinegar
1 packet splenda, or 2 tsp sugar
3 dashes hot sauce (I like Tapatio)
pinch celery seed
1 tsp milk, if needed, to thin
Salt and Pepper to taste
Prep: Ideally, use the grater of a food processor to julienne the kohlrabi, carrots, apple, and radishes, or get a nice workout with a hand grater—either way, grate it all, and place in a large bowl. Mix remaining ingredients in a smaller bowl, then add to vegetable mixture and combine well. Can be made ahead and chilled until time to serve.