Kohlrabi. Just the name sounds funny, and it looks even funnier. I have to admit, I still haven’t exactly figured out a recipe that really features kohlrabi. It’s kind of like a dense bulb of leafless cabbage. It can be purple, green, or white, and has yet to truly capture my excitement in the kitchen. Why then do I post recipes for it? Because it grows SO stinking great in the Pacific Northwest!
This simple Asian Slaw is a great way to use some of the colder weather vegetables we can currently grow (or get in a CSA box). The lovely colors feel perfect for fall, and the unique umami and tangy tastes make this salad great for pairing with hoisin wings or kalbi beef.
I do have one more kohlrabi left from our CSA. This one is almost as big as my head! I’m thinking of making my friend Elise’s kohlrabi ham bake.
Do you have a food that intrigues you but you haven’t quite found a favorite way to eat it? Tell me I’m not the only one!
Easy Asian Kohlrabi Slaw Recipe with Carrots and BeetsPrep time: 10 m Cook time: 0 m Total time: 10 m Yield: 4 servings
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp rice vinegar
- 1 tsp
- 1/4 tsp
- 1/2 tsp
black sesame seeds
- Peel the beet, kohlrabi,and carrots, then julienne (cut into matchstick sized pieces. You can also use a julienne slicer). Place vegetables in a bowl.
- In a small bowl, whisk together fish sauce, lime juice, vinegar, honey and sesame oil.
- Pour dressing over the vegetables and toss to coat.
- Sprinkle with sesame seeds.
Sodium 43.79mg, Total Carbohydrate 8.61g, Dietary Fiber 2.58g, Sugars 3.86g, Protein 1.27g, WW Points Plus 1, WW Old Points 0
Approximate cost/serving: When in season, these vegetables are ridiculously cheap. The whole recipe cost me less than $1 so we’ll say just 25 cents a serving.
Vegetarian/Gluten Free: This is vegetarian, vegan, and gluten free with no changes needed.
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