If you have CSA share, you probably have a small stockpile of kohlrabi waiting for your attention. Bulbous, green, and a little extraterrestrial-looking, these root vegetables are still new enough to the scene that some homecooks remain perplexed regarding the best way to utilize them.
But there is no confusion about kohlrabi’s health benefits. Director of Community Programs Tre McCarney shares, “Just one cup of kohlrabi meets the daily requirement for vitamin C, and its phytochemical content make it a powerhouse when it comes to fending off cancer, diabetes, and high cholesterol while improving liver and kidney function.”
How is it best used in the kitchen? Chef John Patterson offers an option: a crunchy, bright slaw to serve as a healthy side dish, or better yet, a top of a BBQ sandwich (we recommend our BBQ Lamb, a rotating option available at our Farm Store for curbside pickup). The crispness of the kohlrabi holds up in the mixture, and the carrots and mint lend a balanced sweetness to this vinegar-based slaw.
- 2 lb kohlrabi
- 1 lb carrots
- ¼ C distilled white vinegar
- 1 T sugar
- 1 t Kosher salt
- 6 sprigs mint (about 20 leaves)
- Zest and juice of 2 limes
- Peel away the outer skin of the kohlrabi and carrots. Using a box grater, shred the kohlrabi and carrots on the medium sized grating holes.
- Transfer shredded kohlrabi and carrot to a medium sized mixing bowl. Season with sugar and salt. Add vinegar, and mix ingredients to evenly coat.
- Cover mixing bowl with plastic wrap and place in refrigerator for a minimum of 30 minutes. After 30 minutes, remove vegetables from the bowl and squeeze gently to remove the excess moisture.
- Finish by tearing the mint leaves and adding the lime juice and zest.