Kohlrabi, Carrot & Radish Slaw

When I buy kohlrabi at the grocery store or market, I am often asked by a curious bystander first “What is that?” and second “What do you do with it?”. I can’t blame them for wondering; it’s a strange-looking vegetable. Beheaded of its leaves (which are also edible), kohlrabi looks a bit like an alien, but its flavors are actually quite familiar: cabbage-y and slightly sweet, I like to describe it as a cross between broccoli and an apple.

So what do you do with it? Many people eat kohlrabi cooked, often sautéed, but I prefer to take advantage of its crisp flesh by eating it raw. Sliced into rounds, it’s a wonderful contributor to a crudités platter or served solo with hummus for dipping. My favorite application is to team it up with some of its season-mates, carrot and radish, in a tangy slaw.

Perhaps because I’m a creature of habit, but more likely because of the cilantro and cumin in the recipe, I always serve this slaw with some form of black beans – often as a topper to black bean tacos or alongside black bean chili with jalapeno cornbread.

If you’re in the mood for a glass of wine with this slaw, the subtle spritziness of Vinho Verde will cleanse the palate from this mayonnaise-based sauce. Try this Astor favorite.

Kohlrabi, Carrot, and Radish Slaw

3 kohlrabi, peeled and cut into matchsticks or julienned
5 radishes, cut into matchsticks or julienned
2 carrots, peeled and cut into matchsticks or julienned
1 garlic clove, finely chopped
1/2 tbspwhole grain mustard
1/4 c mayonnaise
juice of ½ a lemon
1/2 tsp ground cumin
large pinch of salt
1/2 c loosely packed cilantro leaves, roughly chopped

1.In a large bowl, whisk together the garlic, mustard, mayonnaise, lemon juice, cumin, and salt.
2. Add the vegetables and cilantro to the dressing, and toss to combine.

Do you use kohlrabi in your kitchen? Or are there any foods you get questioned about in the checkout line?