Teach Eat Love

Asian Vegetable Slaw

A few weeks ago, a funny looking vegetable started showing up at our farmers’ market. I tentatively asked, “This is kohlrabi, right?” Being able to identify a plant that looks more like a squishy alien from Toy Story than a vegetable is about all I knew how to do with it. I bought a bunch, tossed it in the fridge, and then kind of forgot about it.

 

 

 

 

 

 

 

 

 

 

 

 

 
(If you’re unsure about what it looks like, kohlrabi is in the upper left of this picture. The leaves can be used just like other sturdy greens (like kale and collards).

A couple of weeks later, I remembered the little green alien vegetables hiding in my fridge and decided to do something with them. (They held up shockingly well – even the leaves were still crisp). We sautéed, grated, and chopped until I discovered my favorite way to eat kohlrabi: raw. Kohlrabi has a very mild, slightly peppery/sweet taste – kind of like a cross between a radish, an apple, and a cabbage – and that makes it perfect for slaw.

This slaw is colorful and delicious. My daughter especially loved the sweetness from the apples and carrots and the crispy roasted peanuts on top.

It’d be great as a side or topped with some avocado and tofu or grilled shrimp for a great grain-free main dish. I added a couple of grated broccoli stems to the vegetable mixture for some color and just to keep them from going to waste. The recipe doesn’t reflect that addition, but feel free to toss them in if you have some.

slaw recipe

Yield: about 4 large servings

Prep Time: about 20 minutes

Cook Time: none

Total Time: about 20 minutes

Cole slaw with a fun pan-Asian twist - great for a winter side or add some protein or avocado for a delicious main dish.

Ingredients:

Slaw
4 carrots
2 small turnips or daikon radishes (large ones can have too much bite)
1 apple
1 small to medium sized kohlrabi (large ones can have a woody texture)
bunch of green onions (green tops only)
1/2 c. toasted peanuts
black sesame seeds to garnish (optional)

Dressing
2 T. toasted sesame oil
juice of 2 limes
1 t. sriracha sauce
1 T. soy sauce*
2 T. raw honey (or agave, if you want this to be strictly vegan)
2 T. cilantro, finely chopped
1/4 t. powdered garlic (or 1 small clove, finely grated)
1/4 t. powdered ginger (or a small piece, finely grated)

Directions:

1. Use your food processor attachment for julienne/match stick (preferred) or grate all the veggies. Alternatively, you can use the food processor to slice the veggies into thin disks; then, stack the disks and slice finely to make matchstick vegetables.

2. If you're grating the vegetables instead of making match-sticks, squeeze out any excess moisture with a kitchen towel - it'll make a better slaw.

3. Whisk together the dressing ingredients. Toss the vegetables into the dressing, top with the peanuts (and sesame seeds, if desired), and serve immediately.

*Add some protein (like tofu or shrimp) and/or a sliced avocado for a complete meal.

   

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