It’s officially day two of the kohlrabi fest and today, we’re mixing up something quick and simple: Kohl Slaw.
It’s raw, it’s juicy, it’s full of flavor, and no salt. And this would be a stellar dish to bring to any potluck or BBQ you plan to attend this weekend. You only need two bulbs of kohlrabi, two pears, an orange, and maybe a little spice to feed a whole army. Of eight or ten people.
So get this low-sodium kohl slaw marinating and chow on.
- 2 kohlrabi bulbs, antenna and bottom rough spot removed
- 2 pears
- Juice from 1 orange
- 1 to 2 tablespoons of apple cider vinegar (to taste)
- Drizzle of honey
- Freshly ground black pepper (to taste)
1. Because you cut the bottom of each kohlrabi bulb off, you now have a flat surface on which you can stand it upright. So sturdy! Carefully cut the kohlrabi into thin rounds, slicing the bulb and not your fingers. And then, cut the rounds into thin matchsticks. Place them in a large mixing bowl.
2. Cut the pears into similar sized matchsticks. Slice the pear into quarters–cutting around the pit and stem–and then cut those pieces into thin slices and matchsticks. But you may also have a secret pear cutting machine that does the trick. Either way, add your pears to the bowl with the kohlrabi.
3. Finally, when you are only a few hours from that picnic, add the orange juice, apple cider vinegar, honey, and black pepper to the bowl and mix until everything is combined. The acid from the juice and the vinegar will help soften the kohlrabi and turn all those matchsticks into a show-stopping slaw. Be sure to keep refrigerated until you serve.