Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
This is a surprising slaw with a lot of crunch.Print
This slaw was such a delicious hodgepodge of leftovers (a subject you all know I am passionate about). Just enough broccoli rabe to provide a little hint of bitterness, that fabulous crunch of cabbage, and the crisp clean flavor and texture of kohlrabi (one of my newest favorite vegetables). And a simple vinaigrette dressing, a nice change of pace from the richer, creamier slaws that usually find their way into barbecues (which, by the way, I love, lest their be any confusion).
This says serves 8, and that would be true if one person didn’t decide to eat half of the bowl by herself for lunch before sharing it with the rest of her family. I am the only girl in my family so the pronoun is my creative way of confessing. Hey, there are worse things to eat half the bowl of. (She said, speaking from experience).
- 2 kohlrabi
- ¼ cup minced red onion
- 3 tablespoons rice vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher or coarse salt and freshly ground pepper to taste
- 4 cups finely shredded cabbage
- 1 ½ cups chopped cooked broccoli rabe (you can cook according to this recipe)
1. Use a knife to remove the thick skin of the kohlrabi. Use a hand grater or the grating blade of the food processor to shred the kohlrabi – you will have about 1 ½ cups.