Kohlrabi Slaw
Raw kohlrabi is nutty, mild, and stays crunchy long after you dress it — which makes it ideal for slaw. This version keeps it simple: shredded kohlrabi and radishes with a sharp lemon dressing. Add Eclipse Onions or scallions if you have them.
CSA crops used: Kohlrabi, Radishes (+ optional Eclipse Onions)
Ingredients
Section titled “Ingredients”- 1 medium kohlrabi, peeled and shredded (about 2 cups)
- 4–6 radishes, shredded or thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 2–3 Eclipse Onions or scallions, sliced thin
- Optional: chopped fresh parsley or dill
Instructions
Section titled “Instructions”- Peel the kohlrabi — the outer skin can be tough, especially on larger bulbs. Shred using a box grater or slice thin.
- Shred or thinly slice the radishes.
- Combine kohlrabi, radishes, and onions in a bowl.
- Whisk together lemon juice, olive oil, salt, and pepper. Pour over and toss to coat.
- Taste and adjust seasoning. Let sit 5–10 minutes before serving.
How to Use It
Section titled “How to Use It”- Alongside grilled summer squash, fish, or chicken
- In tacos in place of plain shredded cabbage
- On top of grain bowls
- Dress with a vinaigrette instead of lemon oil for a richer flavour