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.
Ingredients
- 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
Instructions
- 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.
More on the Paleo diet challenge:
Why I’m doing it in the first place
My plan for the 30 days
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