Now, back to business.
Did you find something purple and cabbage-like in your CSA box this week? Did it look like this?
Kohlrabi can be eaten raw as well as cooked and the greens are also edible. For the glowing nutritional benefits of this beauty, click here.
Some ideas:1. Cut into sticks and dip in Ranch dressing. My 9 year old loved it.
2. Shred it for a slaw
3. Pickle it!
4. Shred or slice and saute in olive oil or butter and season as you wish.
I still had some leftover rainbow carrots from last week's CSA so here is a recipe using 4 different CSA ingredients. I always challenge myself to see how much Community Supported Awesomeness I can squeeze into one recipe. Such a geek, I know!
Asian Kohlrabi/Cabbage SlawIngredients
7-8 cups combined of shredded cabbage, purple kohlrabi, rainbow carrots (or standard carrots) and chopped red peppers (all from the CSA) (I actually chopped a bunch of small chunks of the kohlrabi so they would stand out and people would ask, "What IS that?")
handful chopped fresh cilantro
4-7 chopped scallions
1/4 cup light soy sauce
1/2 cup brown sugar
1/4 toasted sesame oil
2 TBS creamy peanut butter
2 TBS cider vinegar
1 TBS rice vinegar
salt and pepper to taste
1 tsp crushed red pepper flakes
Place all of the veggies in a large bowl and toss.
Whisk all of the dressing ingredients together until smooth and pour over veggies. Toss well with the cilantro and scallions, or just one of these herbs. Your choice. Adjust seasoning to taste with salt & peppers.
- Break up a package of Ramen noodles and mix in with the slaw. The noodles will be crunchy at first but will soften up after absorbing all of the liquid in the salad.
- Add sesame seeds and/or sliced almonds, or peanuts
- 1 tsp grated fresh ginger added to the dressing