Kohlrabi-Cabbage Slaw

Ingredient of the Week:  Purple Kohlrabi 


Saturday, at the farmers market, I noticed this vegetable. It’s beautiful purple color and healthy green leaves intrigued me to purchase. I wasn’t familiar with Kohlrabi. Once home I researched to learn that Kohlrabi is a member of the cabbage family.  It is a great source of many nutrients including Vitamin C, some Vitamin B, potassium, calcium, iron, and phosphorus. The flavor is mild, it is very pliable, not stiff, to work with as I grated and chopped the bulb into a slaw.  This was my first time working with it so I limited using some of my usual slaw ingredients to better identify the taste and texture of the kohlrabi. The leaves are thick and can be used much like spinach or collards.  The Kohlrabi bulb can also be roasted or steam. I also enjoyed this crisp slaw in a wrap. Try it and see what you think!

Recipe of the Week: Kohlrabi-Cabbage Slaw 

Red Cabbage
Savoy Cabbage
Red Onion
Spring Garlic
Kohlrabi Bulb
Kohlrabi Leaves
Cilantro Leaves
Sesame Seeds

Slice both cabbage, the onion, and spring garlic as thin as possible. Peel and grate kohlrabi bulb, roll kohlrabi leaves and chop. Chop cilantro leaves.

Toss all the vegetables plus cilantro together in a bowl. Spoon dressing over everything and toss gently to coat well. Serve sprinkled with sesame seeds and sunflower sprouts as an option.

Lime Tahini Dressing


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