Before this summer, I had heard of Kohlrabi, but had no idea what it was or how to use it.
We went to the Lessie’s Garden and Greenhouse in May to purchase our plants for the garden.
When we began gardening a few years ago I bought vegetable seeds to plant in the garden.
Zucchhini. Zuchinni. Zuchhinni. Zucchini
There…Zucchini. (I knew it would come eventually).
(Seeing Zucchini written over and over again is blinding to look at for too long. The vertical lines of the h, i, n…..they all run together. I need to look away for a minute…..)
We molded the hills…dug the rows…planted the seeds and the birds promptly ate them as if they hadn’t eaten in a month. They ate every last seed from the garden.
From then on we have bought plants. Baby size, tiny little plants that the birds can’t eat.
This year, when we went to the greenhouse we saw Kohlrabi plants. Four little seedlings in one of those black square packets. We know nothing about Kohlrabi, so we decided to purchase it and see what happened.
Let me tell you…these things grow fast and big.
Kohlrabi have the texture of a crisp, fresh, fall apple with the flavor of a slightly spicy cabbage. They are refreshing to bite into.
Not knowing how to eat them, I put it off for a week before using the first harvest. I found a recipe online for Kohlrabi Apple Slaw from Strawberry Plum.
Her pictures are better than mine.
I didn’t follow Strawberry Plum’s directions exactly. I didn’t have cheese, and used SouthWest Dijon Mustard. I added honey and mustard as I liked in the dressing.
You need to make this salad now.
1 large Kohlrabi 2 small apples 1/2 white onion Chives (I didn’t measure. I picked some from the garden and used the amount I thought looked right. Maybe 2 tbsp?) 1 cup apple cider vinegar 2 tsp. Southwest Dijon mustard 2 cups olive oil raw honey to taste
1. Peel the Kohlrabi (i.e. I cut the greenish outside off), onion and apples. 2. Julienne the kohlrabi, onion and apples. (The original recipe calls to julienne the kohlrabi and apples. When I make this again I will put them in a food processor and slice them much more thinly, so to be more like a true coleslaw texture.) 3. Place these items in a big bowl and set aside. Begin to make the dressing in a different bowl. 4. Mix the vinegar and olive oil together in a bowl with a whisk. 5. Add in the Dijon Mustard and whisk together. 6. Add in as much honey as you like and mix. 7. When the dressing has become more like one mixture, rather than four individual ingredients, pour it over the kohlrabi mixture. 8. Stir, cover, and set aside until ready to eat.
I love recipes like this for a few reasons:
1. I have all of the ingredients in my pantry, garden or refrigerator.
2. The amounts of each ingredient are flexible. We can make this according to personal taste. Like more apples? Add them. Like less onion? Take them away. Want more honey or mustard in the dressing? Do it.
3. This is an EASY make ahead salad. It’s open to the idea of marinating in the fridge overnight or a couple of hours, or be eaten promptly after it’s made.
4. I’m not a measuring type of person…unless it’s baking, where measuring is necessary. I don’t often measure when I cook. This salad can easily be made according to taste, rather than exact amounts.