Kohlrabi “Slaw”

As the summer months get hotter, I have a harder time finding foods that I actually want to eat. Nothing but salad and frozen yogurt sounds appealing. I have to admit that I love the extended growing season in Virginia. We’re already seeing fresh blueberries and tomatoes, which has been great for my “I dont feel like cooking” attitude. I also found kohlrabi for the first time this weekend.

You’re probably thinking “what the heck is kohl…?” Kohlrabi is a root vegetable in the cabbage family. It looks nothing like cabbage but has a similar taste (milder) and texture to turnips. The best part is that it can be eaten raw with the skin on. Did I mention it’s also high in vitamin C and fiber? It’s also purple… which may have attributed to my purchase.

Kohlrabi Slaw

• one bulb kohlrabi, leaves removed
• one medium apple
• 6 baby carrots
• 1 tbsp fresh lemon juice
• 1 tsp olive oil
• fresh cracked salt and pepper
• small handful chopped dried cherries (optional)

This couldn’t be simpler. Wash the produce and slice the kohlrabi, apple and carrots into match sticks. Toss with lemon juice, oil and salt/pepper. Top with dried cherries for additional texture and a hint of tartness.

Light, fresh and didn’t require me turning on any appliance. That’s how I like my food in the summer.

Tagged as: Kohlrabi, Vegan, Vegetable slaw