Kohlrabi has been gathering in my crisper for weeks. It was beginning to outnumber the greens, which if you are a CSA member of any kind you know that greens are prolific this time of year while we wait for all of the other delish stuff to grow-so this was becoming an emergency situation. Mr. Wonderful and I wanted a quick dinner and this fit the bill. The recipe below is for peanut kohlrabi slaw, we served this slaw over Gardein Seven Grain strips on a reduced fat flour tortilla, it was like a salad in a tortilla. Super simple, fast, and made from the stuff I found in the fridge.
Need a few more recipes for the space-aged looking veg? Check out the kohlrabi archives…yep, they exist.
- 1/2 head green or Asian cabbage (finely shredded about 1 lb)
- 2 T peanut butter (smooth)
- 1 T peanut oil
- 2 T rice wine vinegar
- 1 T soy sauce
- 1/2 tsp brown sugar
- 3 cloves clove garlic (minced)
- 1 tsp powdered ginger
- 1/4 tsp cayenne pepper (taste)
- 2 kohlrabi (bulbs peeled and grated or Julienne 1 1/2 to 2 cups)
- 3-4 large radishes, grated or minced
- 1/4 C dry roasted peanuts (garnish)
- 1/4 C dried currants
- salt
- pepper
- sesame seeds (roasted, garnish)
Directions:
Make the dressing in a mason jar. Put all items but sesame seeds, peanuts, radishes, currants, kohlrabi, and cabbage into a jar, shake vigorously. Taste a few times and readjust seasoning as you wish. Toss together with all other ingredients.
Good additions would be: grated carrot, green onion, water chestnuts, crispy rice noodles, and fresh grated ginger. Adapted from Food.com.
Veg Bon Vivant 