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 interesting 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 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.
This Asian Kohlrabi and Apple Slaw contains many of the flavors my family is in love with, and it’s really zippy and refreshing.Tweet This
If you slice the kohlrabi and the apple into skinny matchsticks, then you will have more texture to the slaw, and it will stay crisper longer. If you grate the produce with a grater of some sort the mixture will be less crunchy, and definitely will get a bit soggy after a day in the fridge, so know that as you make your slicing decisions.
What to Serve with Asian Kohlrabi and Apple Slaw
It would be great with Asian Beef Kebabs, these ribs, anything marinated in this marinade, and these great pork tenderloins.
Other Slaw Recipes to Fall for:
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Carrot, Cabbage and Kohlrabi Slaw with Miso Dressing
- Spicy Cole Slaw
- Kohlrabi, Green Cabbage, and Broccoli Rabe Slaw
- Creamy Blue Cheese and Bacon Coleslaw
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Asian Kohlrabi and Apple Slaw
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
- Using a knife carefully cut the skin and stems from the kohlrabi (the skin is very thick so a regular vegetable peeler won’t do the trick). Sliver or grate the kohlrabi (if grating, use the largest holes of the grater). Place it in a large bowl. Peel, core and sliver or grate the apples, then add them to the kohlrabi.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.