We’ve got a new, crunchy veggie on our lineup this week. If you’re a Produce Box Subscriber, you may be asking yourself what to call that oddly-shaped alien vegetable is. It’s Kohlrabi! Crunchy like a radish, and mildly spicy, too. If you take the flavor of cabbage and combine it with the texture of a crisp broccoli stem, you’ve got a great salad or roasted veggie candidate on your hands. Shred it, and you’ve got the perfect base for a coleslaw — one of our favorite ways to enjoy our veggies. Crispy, creamy, and the perfect amount of tart. Grab your Kohlrabi by the stem and make a simple and delicious side dish for your lunches and dinners this week!
Recipe adapted from The Kitchn
Kohlrabi, J&B Farm Red Cabbage, Carrots, Cilantro, Farmhouse Kitchen Green Goddess Dressing
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/2 red onion, grated
4 tablespoons chopped cilantro
1/4 cup golden raisins (optional)
1/4 cup Green Goddess Dressing
❶ To chop kohlrabi: use a food processor with a shredding blade, or mandolin
❷ Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (optional) in a large bowl.
❸ Pour the dressing over the slaw, and mix until fully coated.
❹ Chill for several hours before serving.