Kohlrabi Coleslaw

A month or so ago, my favorite apple farmer at the farmer’s market, Al, started to get in his apple crop. The early varieties are all tart and best for cooking in some way. But in the middle of summer, I like to keep my baking to a minimum so pies and tarts were right out. That’s when I hatched the idea for this ‘slaw.

This is a coleslaw in a minimal sense. There’s no thick dressing weighing it down. However, it’s very refreshing to have at an end-of-summer picnic. It’s nice and crisp, which is the point of coleslaw in my mind. It’s there to balance out the chewy hotdogs, tender baked beans and juicy fruit cobblers. And this one does just that.

Servings: 8-10 side dish servings

Cooking time: 20 minutes prep, 1 hour+ chilling

Ingredients:

  • 1 kohlrabi bulb (enough for 1 1/2 cups when chopped)
  • 2 small, tart apples (enough for 1 cup when chopped)
  • 1 lime
  • 1/4 cup chopped fresh mint
  • 1/2 tsp ground ginger
  • 1/2 tsp+ ground pepper (or white pepper if you have it)
  • dash of salt (less than 1/8 tsp)
  1. Peel off the outer layer of the kohlrabi. Chop into thin, matchstick-like pieces (julienne). Place in a medium bowl. Peel the apples and remove their seeds. Julienne them and add them to the bowl. Squeeze the juice of half the lime over the mixture (you may want to squeeze a little bit onto the apple immediately after you cut the first one to prevent it from turning brown). Finely chop the mint and add to the bowl. Add the spices and mix well. Cover and refrigerate for at least an hour or overnight. Taste and adjust seasonings with additional lime juice and pepper if necessary. Serve with sunshine.

Note: this would be good with a 1/2 tsp of celery seeds mixed in.

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