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7.12.13 Kohlrabi Slaw

7.12.13 Kohlrabi Slaw

Kohlrabi has always been my nemesis. If left to my own devices, I’d never buy the stuff. I’m never sure what to do with it; eating it raw is not my favorite and I’ve always been afraid to try cooking it. Enter the CSA. I love my CSA - lots of delicious local fruits and veggies, most of which I can’t get enough of. However, along with all the good stuff, you’re bound to get some things you can’t stand; it’s part of the deal. I try to think of this as a challenge - finding ways to use my not so favorite veggies in my everyday cooking. I’ve been hard at work, you see, trying to convert my dislike of these poor vegetables into ‘sortof like’ or even ‘really like’. In the past couple of years, I’ve succeeded in becoming a fan of such previously hated items as winter squash, eggplant, and kale and I’m about halfway there on zucchini. But as I’m sure you’ve gathered, kohlrabi is one of those ones I’m still working on. So I was, of course, delighted when I saw that I was getting some kohlrabi in my CSA pickup. ‘Yes!’, I thought, ‘a challenge!’. Okay, it was more like, ‘no! kohlrabi already?!’, but, then I grudgingly realized this was a good opportunity to get a jumpstart on my conversion to kohlrabi lover (or at least liker...er...tolerator?).

Okay, so what did I end up making with my newly aquired supply of kohlrabi (3 smallish bulbs to be exact?). Why, slaw of course. It was a hot day (who wants to heat up the oven or stove?) and the thin-skinned baby kohlrabi was just begging to be eaten raw. Additionally, I had the opportunity to serve said slaw at a cookout being held at my husband’s office and I thought it would be a nice accompaniment to the grilled meats that were being prepared. Not to mention, a whole bunch of people would be able to sample my slaw and give me feedback.

The results? Success! Thinly sliced kohlrabi mixed with fennel from my CSA, snap peas fresh from the farmers market, and herbs straight out of the garden. Throw in some nectarine for sweetness, and a slightly spicy black sesame dressing for some punch, and you’ve got one heck of a slaw! The kohlrabi provided great crunch and backbone for the slaw, and overall, it was quite delicious. I may be on the road to becoming a kohlrabi convert after all!


Kohlrabi Slaw

Serves 6-8


  • 2 T rice wine vinegar
  • 1 t honey
  • 1 T soy sauce
  • 1/2 t sesame oil
  • 1 t sriracha
  • 1/4 c olive oil
  • 2 t black sesame seeds


  • 3 baby kohlrabi bulbs
  • 1 fennel bulb
  • 2 nectarines
  • 1/2 lb snap peas
  • 2 green onions
  • 2 T thai basil
  • 1 T cilantro

1. To make dressing, combine all ingredients in a bowl or mason jar and stir/shake thoroughly to combine.

2. For the slaw, thinly slice all of the ingredients and combine in a large bowl. Top with the dressing and stir to coat the slaw evenly.

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