I love summer CSA season.
The gorgeous array of greens, broccoli, beets, spring onions – have you ever had a spring onion that traveled just a few miles to get to you? Amazing! Among all those greens is that funky looking pale green bulb with stems and leaves shooting up randomly from the base and middle of the veg. Those are kohlrabi and they are prolific little buggers.
We always seem to roast them, saute them, make them into fries – very yummy this way – but I have admit a few weeks into this season, I was growing a bit bored with them. Seems I had tapped my creativity with cooking methods but then I realized there was something we had yet to try, NOT cooking them.
I trimmed the stems and the tough outer skin, then sliced them into pencil sticks, tossed in some radishes and a mustard vinaigrette. I could not stop eating it!
Raw kohlrabi has a spectacular crunch similar to jicama, but sweeter and with more flavor. It is in the radish family so pairing it with some spicy radishes were great!
But use your imagination. Use kohlrabi as the base for your next slaw or toss some in your salad!
1-2 Kohlrabi, stems and outer skin trimmed
5-6 Radishes, trimmed and sliced
cabbage or other greens of choice
Slice Kohlrabi into matchsticks. Slice radishes. Chop cabbage, reserving some large outer leaves.
1 shallot, chopped
2 TBS Dijon or whole grain mustard or combo of the two
Zest and juice of large lemon
1-2 tsp Sherry vinegar
1/3 cup olive oil
salt and pepper
Mix all ingredients except olive oil in small bowl. Slowly drizzle in olive oil, whisking until emulsified. Add salt and pepper to taste.
Toss with chopped ingredients, serve atop large cabbage leaf and some fresh ground black pepper.