I struggled with the name of this slaw. I wanted to call it "Krunchy Kohlrabi Slaw," or "Kevin's Krunchy Kohlrabi Slaw," but such titles seemed overly cute. This is a serious slaw, after all, and thus its name deserves proper spelling. To make it, you simply dress up some shredded kohlrabi, karrots, and kabbage.
A note about kohlrabi. With its swollen, bulb-like stem, this annual vegetable looks like a creature from outer space. The broccoli-flavored "bulb" is delicious either raw or cooked. (The leaves are edible, too.) If you don't have kohlrabi in your garden, seek it out at farmers' markets. Where I live, it's available from mid-summer through fall.
Onto our salad!
To start, peel one large (softball-size) kohlrabi...
And cut it into chunks which are small enough to fit through your food processor's feed-tube.
Then shred the chunks on the large-hole shredding disk of your food processor.
If the shreds are dripping with moisture (sometimes they are, sometimes they aren't -- it all depends on their growing conditions), proceed as follows:
Wrap the shreds in a piece of muslin, cheesecloth, or a tea towel, give 'em a twist, and let the excess moisture drain into a bowl.
Then drop the squeezed-out veggie into a large, clean bowl.
Next, grab a trio of large, handsome carrots...
And peel 'em and shred 'em. Here again, I used the large-hole shredding disk of my food processor.
Note. About a year ago, I replaced by my standard-size Cuisinart for a professional, large-capacity model. And guess what? I like the smaller version better. It's easier to use, and easier to clean. I'll probably offer the machine in my next giveaway. Standard size Cuisinarts only cost about $100.
If Oprah Winfrey can give away a car, I can give away a food processor. (I'll bet you'd rather have a car.)
And speaking of Oprah! I'm currently reading Kitty Kelley's biography of America's favorite talk-show host. It's a fun read. But it's also an honest read. The book has given me new-found respect for Ms. Winfrey. (Hint: When you dream...dream BIG.)
I met Kitty Kelley in Washington, DC, recently, and instantly liked her. Would you believe that we both hail from Spokane, Washington? 'Tis true.
But why are you asking me about Oprah Winfrey and Kitty Kelley? We're in the midst of a gorgeous summer side dish!
Try to stay focused, my friends.
Now grab 1/4 head of purple (red) cabbage...
And shred it with a knife. (Cabbage doesn't shred well in a food processor.)
Put the shredded carrots and cabbage in the kohlrabi bowl, and mix 'em all together.
Then, while your stylishly-coiffed family looks on, tip 1/3 cup mayonnaise into a medium-size bowl.
Add some white wine vinegar...
A little sugar...
And some salt.
Violently beat the mayo, vinegar, sugar, and salt until they form a smooth sauce.
Toss the slaw with the dressing, pour it into a pretty serving bowl, and then cover and chill the works for a few hours or overnight. Obviously, revenge isn't the only dish that is best served cold.
When you are ready to serve, sprinkle the top with some freshly-chopped parsley, and then brace yourself for this happy, healthy feast!
I and the Silver Fox thought this colorful creation was a side dish par excellence. It was also wonderful when slathered on hamburgers and hot dogs.
Think you'll give this recipe a go? You can let me know in the comments field below. And if nothing else, do let me know if you've ever grown -- or tried -- kohlrabi!
Meantime, here's the copy-and-paste:
Crunchy Kohlrabi Slaw
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 8 servings
1 large kohlrabi, peeled and shredded*
3 large carrots, peeled and shredded
1/4 head red (purple) cabbage, shredded
1/3 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Finely-minced fresh parsley for garnish
*If the shredded kohlrabi seems too wet to work with, squeeze out the excess moisture in a piece of cheesecloth, muslin, or a clean kitchen towel.
Put the shredded kohlrabi, carrots, and cabbage in a large bowl. Toss with your hands or two spoons to mix.
In a smaller bowl, blend the mayonnaise, vinegar, sugar, and salt with a wire whisk until perfectly smooth. Pour this dressing over the kohlrabi mixture, and toss thoroughly to coat.
Cover and chill the slaw for several hours or overnight. When ready to serve, garnish with the minced parsley.
Serve as a side dish, or use the slaw in place of mayonnaise and/or lettuce greens on hamburgers and other sandwiches. Delicious!
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