Kohlrabi Coleslaw

By Dane Feldman

Photo by Dane Feldman.

This week’s unofficial farmer’s market vegetable of choice is kohlrabi, a bulbous, distant member of the cabbage family. While shopping around last weekend with my mother, she spotted some and suggested we experiment. I’d not had kohlrabi before, but she decided it would be best to try making a slaw with it. The result is a peppery, sweet, and light slaw that beats any coleslaw I’ve ever had. Kohlrabi slaw is the unexpected hit of the summer.

What you’ll need:
4 bulbs kohlrabi
1 cup carrots
1/2 cup scallion, chopped
1/4 cup cranberries, dried
1/4 cup pumpkin seeds
Juice from 2 satsuma oranges
Juice from 1/2 lemon
1/8 cup grapefruit juice
1 tbsp olive oil
1 tbsp honey
1 tbsp stone ground mustard
1/2 tsp dill weed

Peel and shred the carrots and kohlrabi in a food processor using the shredding blade.

Combine all ingredients in a bowl and mix together. Refrigerate for at least 30 minutes before serving to let marinate.