Asian Kohlrabi and Apple SlawPrint
My kids’ school just started a CSA (Consumer Supported Agriculture) this year and it’s pretty fantastic. First of all, it’s just nice to watch the high schoolers running the thing in action, weighing produce, bagging everything, and from what I gather, they really run the show, including sourcing the produce and working with the farm that supplies the weekly windfall. There have been breads, cider, micro greens, apples, potatoes, and this week a big pale green orb that was clearly a puzzlement to many of the participants. It turned out to be kohlrabi, which I have just fallen in love with this year, after kind of dancing around it for years, not knowing what to make of it or how to use it.
I’m going on record to say that this is one my favorite things I have made in a while. This Asian Kohlrabi and Apple Slaw contains many of the flavors my family is in love with, and it’s really zippy and refreshing. Luckily it’s quite healthy because I ate so much of this my stomach actually hurt.
Asian Kohlrabi and Apple Slaw
- 1 large kohlrabi
- 2 green apples
- 1 3-inch piece ginger, peeled and sliced
- 2 tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
- 2 teaspoons fish sauce
- 2 teaspoons toasted sesame oil
- Toasted sesame seeds to garnish (optional)
- Coarse or kosher salt and freshly ground pepper to taste
Step One. Using a knife carefully cut the skin and stems from the kohlrabi (see Sidebar; the skin is very thick so a regular vegetable peeler won’t do the trick). Using a grater or better yet the grater blade of a food processor shred the kohlrabi and place it in a large bowl. Peel, core and shred the apples, then add them to the kohlrabi.
Step Two. Place the ginger, mustard, olive oil, fish sauce, sesame oil and salt and pepper in a food processor fitted with the regular steel blade, or a blender, and processor until fully blended and smooth. Toss the slaw with the dressing, garnish with sesame seeds if desired, and serve.