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. 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, Fennel & Cabbage Slaw with Cherries
¼ cup roasted salted sunflower seeds
2 medium bulbs Kohlrabi
1 small head fennel, outer leaves removed, shredded
2 cups shredded green cabbage
1/8 cup dried, tart, unsweetened cherries (no sugar)
small fistful of coarsely chopped fresh dill (or dried, 2 tsp)
¼ cup avocado oil or extra virgin olive oil
2 tablespoons pure maple syrup (use less for less carbs) OR scant ¼ teaspoon stevia (pure stevia leaf) for even less carbs
juice of 2 lemons
zest of 1 lemon
1 clove garlic, minced
¼ tsp. sea salt
freshly ground black pepper to taste
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, fennel, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid or a bowl, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake or whisk to 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: