One of the cool things about using a CSA provider is getting “surprise” veggies you have not cooked previously. A few weeks ago, Kohlrabi showed up in our box. Luckily, she sent this recipe along with them. Kohlrabi are part of the cabbage family, and have an odd sputnik look to them. (OK, that dated me…) Here’s a recipe that not only uses them, but is DELICIOUS! Want a twist on coleslaw? Here it is, but first, a rundown of the benefits of eating Kohlrabi. Low in fat, high in fiber, potassium, and a ton of Vitamin C, and they are in season now!
This recipe is low in net carbs (watch out for the dried cherries, if you eat a lot, it will increase the carbs, and they are yummy!)
Kohlrabi Cabbage Cherry Slaw with Maple Lemon Dressing
1 T coconut or avocado oil
¼ cup sunflower seeds
2 medium bulbs Kohlrabi
2 cups shredded green cabbage
1/8 cup dried cherries, I used dried tart cherries
small fistful of coarsely chopped fresh dill (can use dried, 2 tsp)
¼ cup avocado oil or extra virgin olive oil
1½ to 3 tablespoons pure maple syrup (use less for less carbs)
juice of 2 lemons
zest of 1 lemon
1 clove garlic, minced
¼ tsp. sea salt
freshly ground black pepper to taste
Place 1 tbs. of coconut or avocado oil in a skillet. Sprinkle with salt. Toast the sesame seeds until lightly brown.
Remove the long stems from the kohlrabi. Then, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred the kolrabi and the cabbage. I use my food processor, but you can also shred them in the medium holes of a box grater.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid or a blender, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!
For more info on kohlrabi, click the pic below: