Sometimes I fiddle around with a recipe for months (or years) before I get it right. And sometimes I get lucky and it comes together quickly – like this Asian slaw made with kohlrabi. My wife and I both enjoyed this recipe the first time I made it and gave it a big thumbs up. And doesn’t it look pretty sitting on the marbled napkins she made for us!
Kohlrabi is a foreign vegetable to many people, sort of resembling a Russian satellite called Sputnik that was launched in the 1950’s. The name comes from the German Kohl (cabbage) and Rübe or Rabi (turnip). I’ve seen its flavor described as being like broccoli, cabbage or turnips, but to me the flavor of kohlrabi is mild and hard to classify. There’s nothing there not to like though, and I’ve been growing it and eating it for years.
This is a recipe that celebrates fresh, raw kohlrabi in all its crunchy goodness. It’s a fairly simple treatment, with a few carefully chosen ingredients. For a spicier taste, you can add a little extra hot sauce to the dressing.
It looks delicious.
It is delicious! First thing I make when my Kohlrabi is ready. Thanks for the recipe.