Kohlrabi is pronounced coal-ra-bee. It is a tuberous vegetable in the same family as broccoli and cabbage. It looks like a hard vegetbale to work with, but once you cut off the outer skin, it can easily be grated, diced, and shredded.
At the farmers market I heard a lot of people using kohlrabi to make a coleslaw. Sounded like a perfect July 4th side dish! The vegetables I used to make the coleslaw were grated kohlrabi, grated carrots and chopped red cabbage.
Isn’t it pretty! Too bad they don’t make blue carrots, then it would be red, white and blue coleslaw! For the dressing I used some garple that my wonderful friend Ibti gave me. Ibti raved about how delicious it is, and urged me to try it. Yes please!
Ibti said to use it anywhere in replace of vinegar, so I figured it would be a great addition to my coleslaw. In my dressing went two large spoonful of lemonaise, 2 T garple, 1 T lemon juice and a handful of chopped cilantro from our container gardens.
I poured the dressing over the coleslaw and mixed well. I made the coleslaw the day before we were going to eat it to let the dressing soak in.
It turned out delicious! Just the perfect amount of dressing.
Kohlrabi is packed with nutrients (like all veggies . It is a good source of fiber, Vitamin C, Vitamin B6 (pyridoxine), and potassium.
Check out the Huffington Post for other recipes using kohlrabi. I love that they have a list of recipes under “WTF CSA”. Totally to point!