Whipped Kohlrabi and Potatoes
Kohlrabi 'n' Carrot Slaw

The two recipes available from the link above are excerpted from Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith Publisher).

Ginger-Lime Kohl Slaw

Serves 4.

You can make this 1-2 days in advance. It improves with age.

  • 1 large kohlrabi bulb, topped, tailed and skinned (optional: leave strips of skin on)
  • 1 medium carrot, scraped
  • 1t salt
  • 1t sugar
  • 2T lime juice (one small lime)
  • Up to 2T reduced cider syrup or other sweetener
  • 2t minced ginger root
  • Optional: 1-2t finely chopped orange rind, no pith at all; fresh mint

Slice cleaned and trimmed kohlrabi and carrot as thin as possible. Julienne the slices. Stir in 1t salt and 1t sugar. Let wilt and water for at least 15 minutes (or longer -- you can leave it overnight in fridge.) Drain accumulated water -- you should have at least 2T.

Add remaining ingredients to slaw. Mix well and let stand 10 minutes. Salt to taste.

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