Here’s a fresh idea for how to use your kohlrabi this week. You can use this slaw on top of tacos, as a side for white fish; there are many possibilities! Do you have a favorite way to use kohlrabi?
Cabbage and Kohlrabi Slaw with Cranberries
1 large kohlrabi, peeled and cut into matchsticks
4 cups thinly sliced green cabbage (this was about 1/2 of a medium-large cabbage)
1/2 cup (loosely packed) dried cranberries
1/4 cup thinly sliced scallions (just the white and light green parts)
1/4 cup chopped fresh mint leaves
the zest of 1 lemon
2 Tbs. lemon juice
3 Tbs. olive oil
1/2 Tbs. brown mustard
1/2 Tbs. honey
salt and pepper to taste
In a large bowl, toss together the kohlrabi, cabbage, cranberries, scallions, lemon zest, and mint.
In a small bowl, whisk together the lemon juice, olive oil, mustard, and honey, until well combined. Toss this with the cabbage mixture.
Taste and add salt and pepper to taste.
Recipe and photos courtesy of Five and Spice.