I love kohlrabi.

I mean really love.

The funny thing is, though, is that I have never gotten one in a store and I have never seen them anywhere else except in my grandparent’s garden.  I used to think they were so cool when I was little and I was so excited when my pap would head out to garden and bring in a couple that were ready to eat.  I would watch him as he carefully peeled them, anxiously awaiting for him to slice them and hand the slices over to me to devour.

I’m not sure what I love about them.  I’m not sure what makes me so excited.  They really just taste like broccoli stalks…which, when cooked, are the worst.things.ever.  I’m not even joking.  Don’t even try to feed me broccoli if it’s not in ‘florets’ form.  Cooked broccoli stalks might be up near the top of my ‘most hated foods’ list.

Anyway, I’m not sure why I’m talking about broccoli stalks.  I like to pretend they don’t exist.  So…

…let’s get back to my beloved kohlrabi.  They are tangy, peppery, and have a certain ‘spicy’ flare to them.  Not spicy like a hot pepper…spicy like a radish.  They really are neat little creatures.  Is it appropriate to refer to a vegetable as a creature?  No?  Well, I just did.

This slaw is great because you can just throw it together with any other vegetables that may be hiding in your crisper.  Or living freely in your garden (for those of you that I’m envious of with gardens).  You can use it as a side, as a lunch, or as a topper on sandwiches and burgers if you like those Pittsburgh-type sandwiches with slaw on them.

Yes, I’m from Pittsburgh.  No, I do not like slaw on my sandwiches.

Kohlrabi Slaw with Lime-Mint Vinaigrette

Ingredients:

2-3 medium kohlrabi, peeled and shredded

1 cup julienned carrots

1 medium cucumber

1 large bell pepper (I used a yellow one)

1/4 cup + 1 tablespoon extra-virgin olive oil

2 tablespoons white vinegar

juice of one lime

1-2 tablespoons fresh mint leaves, chopped

salt to taste

1-2 teaspoons sugar (optional)

Directions:

Peel and shred kohlrabi (I used my food processor, which makes it really easy!).  In a large bowl, combine kohlrabi, carrots, cucumber, and bell pepper.  Toss until loosely combined and thoroughly mixed.

In a medium bowl, combine olive oil, vinegar, lime juice, and mint.  Add in salt and sugar to taste and whisk to combine.*

Refrigerate overnight.

*It is best to add each dressing ingredient a small amount at a time so you can adjust the taste to your liking.  I like sharp vinaigrettes, so I add more vinegar and usually leave out the sugar, however, I suggest just playing with the ingredients until you find the balance you enjoy.  

Yield: 4 servings

If you need me, I’ll be over here professing my hatred for broccoli stalks and putting slaw on my sandwich.

Do you like coleslaw?
Is there is a vegetable you like raw but not cooked or vice versa?