Kohlrabi are strange vegetables, martian-like in appearance. I like them for their strangeness, for their odd bulbous bodies that can range from deep purple to pale green. Their long stems shoot off into ruffled, dark green leaves and can serve as an excellent replacement for collard greens.
You can typically find kohlrabi at farmers markets or tucked away in farm boxes in early autumn. With a flavor like that of a young turnip, kohlrabi calls out for roasting, but I prefer to use it as a base for ferments
or in salads in which a drizzle of fruity olive oil and a hint of citrus highlight its crisp, watery flesh.
SERVES 6
INGREDIENTS
SLAW
- 1 kohlrabi (about 1 pound)
- 2 apples (about 1 pound)
- Seeds of 1 pomegranate
- 2 tablespoons minced fresh flat-leaf parsley
INSTRUCTIONS
- With a sturdy paring knife, peel the tough skin and exterior stems and leaves from the kohlrabi.
- Using a mandoline, or by hand, slice the kohlrabi into matchsticks about 1/16 inch thick and no longer than 1½ inches.
- Core the apples, but do not peel them, and slice them into matchsticks the same length and width as the kohlrabi.
- Toss the kohlrabi, apples, pomegranate seeds, and parsley together in a large bowl.
- Gently mix them by hand until they’re so well combined that you’re sure to taste a bit of each with every forkful.
INGREDIENTS
DRESSING
- ¼ cup extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon-style mustard
- ¼ cup orange juice
INSTRUCTIONS
- In a separate bowl, whisk the olive oil with the maple syrup, mustard, and orange juice.
- Pour over the slaw and serve.
