What happens when a cabbage and a broccoli get married? A kohlrabi!!! A delicious root vegetable that is very rich in vitamin C, just one cup of it has over 100% of your vitamin C daily requirement. The leaves are also edible so I decided to combine both the vegetable and the greens into this Kohlrabi slaw.
I stumbled upon this root at my local supermarket and I was very intrigued by it. I love trying new things and I had never seen it before. Without a clue on how to prepare it, I went ahead and bought a few of them. I was very excited about my new-found rare and exotic vegetable… I posted a picture of them on Facebook thinking that people were going to be puzzled about it. To my surprise, I realized that this is a common vegetable in some other areas of the country. I learned a lot about them and I was surprised to find out that people would rather eat this raw, so I kept them raw yet sautéed the greens.
3 medium kohlrabi julienned
3 kohlrabi greens, chopped
3 garlic cloves, minced
1-2 carrots, shredded or julienned
¼ tsp of cumin
¼ cup of lemon juice
¼ cup of olive oil
¾ tsp of raw honey
1 tbsp of coconut oil
salt and pepper to taste
- Using a mandolin slicer or a knife julienne the kohlrabi and carrots
- Set in a large salad bowl
- In a large skillet over medium heat sauté the kohlrabi green, minced fresh garlic, cumin and salt with the coconut oil until tender and remove from heat.
- In a separate bowl, whisk the lemon juice, olive oil, raw honey, salt and pepper
- Combine everything together and serve.
This recipe holds great for a day or 2
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