I had been puzzling over what to do with the kohlrabi we got in our CSA box from Cropthorne Farm, and I finally figured it out. Little things like this make me happy. And having a weekly basket of fresh vegetables, which I don’t have to shop for, to get through the remainder of the Paleo diet challenge? Quite happy about that, too.
Kohlrabi isn’t something I would rush over and pick up at the store, ever. Which is why I applaud the CSA for bringing it to my attention. Well, now I do. In the last few days, I may have cursed once or twice thinking what am I supposed to do with this?
But, deep down, I believe it’s important to stretch your culinary boundaries and always keep trying new tastes. And so my search for a good recipe was on.
Roasting or steaming it didn’t seem too inspiring, especially considering the warmer weather lately. Slicing and eating it raw (with a dip) had some promise, but that would mean making a dip, an extra step that I didn’t need. When I stumbled upon a recipe for kohlrabi slaw that reminded me of a spicy Thai green papaya salad, I thought perfect.
And it was pretty close to perfect. It made very good use of the kohlrabi and it resulted in a very Paleo-friendly dish without me thinking about the Paleo part too much. Cool.
Inspired by a recipe at Knit York City. This has a nice spicy kick from the chili garlic sauce, and paired well with grilled chicken and asparagus.
- 2 medium kohlrabi, julienned
- 2 tart apples, julienned
- 3/4 cup carrots, shredded
- 1/4 cup cilantro, chopped
- 1 green onion, finely chopped
- juice of 2 limes
- 1 tablespoon Thai fish sauce
- 1 tablespoon honey
- 2 teaspoons sriracha or Asian chili-garlic sauce
- Using a food processor or mandoline, shred or julienne the kohlrabi and apples, then shred the carrots. Place the shredded vegetables in a medium bowl, add the cilantro and green onion, and mix well to combine.
- In a small bowl, combine the lime juice, fish sauce, honey and garlic chili sauce together. Mix well, then pour over the vegetables and toss to coat.
- Taste and adjust for seasoning -- you might like it a little saltier (add fish sauce), more tangy (add lime juice), sweeter (add honey) or spicier (add chili garlic sauce). Or you may like it just as it is.