Crunchy kohlrabi slaw with apples and cabbage in a light buttermilk dressing is a new and different side to pair with your next meal.
“Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure?'” – Anthony Bourdain
My husband called me from his car this morning to tell me he’d heard of the death of Anthony Bourdain. To say I was shocked would be an understatement. Bourdain has long been a favorite of mine. I’ve read his books, watched his shows and followed his sometimes irreverent, but always thoughtful comments. We’ve joked about how we’d love his life: travelling the world, eating the most amazing food. His humor, his love for food and travel have brought us so much pleasure, introducing us to new things. So thanks Mr. Bourdain. I would love to have met you.
The quote I put above is so true. I’m certainly no chef, at least not outside the confines of my own kitchen, but every meal I make, my goal is to make my family and friends smile. To bring some small pleasure. It’s why I love to cook. But enough deep thoughts for one day.
This simple slaw is the result of a confusing little veggie that appears each year in my CSA: kohlrabi. I try something new every year. Kohlrabi is a brassica, and the peeled bulb taste somewhat like a turnip. I julienned it and mixed it with some shredded cabbage and apple and tossed it in a light buttermilk dressing to make this simple kohlrabi slaw.
I’m a big fan of slaws. They’re easy, more or less healthy and add a nice crunch to any meal. My all time favorite is this Asian red cabbage slaw.
- ¼ cup buttermilk, well shaken
- 2 Tbsp. mayonnaise
- 1 Tbsp. champagne vinegar (or use apple cider vinegar)
- Pinch of salt
- 1 medium kohrabi, julienned
- 1 Granny Smith apple, julienned
- 1 cup shredded green cabbage
- 1 scallion, thinly sliced
- In a small bowl, whisk together the buttermilk, mayonnaise, vinegar and salt.
- In a bowl, toss the kohlrabi, apples, cabbage and scallion. Pour the dressing over and season to taste with more salt.
- Refrigerate for at least an hour before serving.
I love kohlrabi, but I seldom see an English recipe using it, people don’t seem to be that much aware of it. Too bad, a kohlrabi slaw like this is just too good to be missed.
Agree! It shows up in my CSA share every year and lots of the other members have no idea how to use it… this slaw is my favorite so far.