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Kohlrabi & Carrot Slaw
Kohlrabi shares its botanical name with its close relative, broccoli. However, “Kohl” (cabbage) and “rabi” (turnip) better describes this delicate vegetable. Many botanists believe kohlrabi is actually a hybridization of these two vegetables. The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet. An interesting local footnote is that Hamburg Township, Michigan has titled itself as the “Kohlrabi Capital of the World” and at one time had a kohlrabi festival which drew 600 people at its peak in 1985.
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- 2 Tbsp. Onion, very finely chopped
- 1/2 cup Sour Cream, Low Fat
- 1/2 cup Mayonnaise
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Dill, Fresh, chopped
- 2 Tbsp. Parsley, chopped
- 1 1/2 lbs. Kohlrabi, peeled & shredded (about 4 cups)
- 2 medium Carrots, shredded
- To Taste - Salt & Pepper
- In a bowl, combine dressing ingredients and mix well.
- Add kohlrabi and carrots and toss.
- Optional ingredients may be added including grated horseradish, celery seed and shredded or finely sliced fennel or small florettes of broccoli.
Nino Salvaggio http://www.ninosalvaggio.com/