It’s hard to believe these funny looking bulbs amount to anything good.
But they clean up well.
And they are easy to grow from seed in your garden. so every year we plant them and every year they come up healthy.
I’ve been on a roll with my spiralizer. Talk about fun. I’ve been transforming garden produce into “noodles” for salads and main dishes. Kohlrabi spiralizes up beautifully.
If you don’t own a spiralizer, you can cut kohlrabi in matchsticks. But really the spiralizer makes quick work of it. They’re reasonably priced and you can pick one up here.
For the slaw, I added shredded purple cabbage and red onion to the kohlrabi.
Added some carrot and parsley.
Mixed in some lime, ginger, olive oil and sea salt. And bam! there you have summer on a plate in very little time.
We downed this Kohlrabi Slaw with Lime and Ginger. Crunchy, juicy and colorful make it irresistible on a hot summer day. I served it with Thai grilled chicken, sautéed garden collard greens and watermelon.
It took me about 15 minutes to assemble. As I said the spiralizer makes quick work of getting the job done. I also shredded the cabbage on that little wonder machine.
That’s all for now. Until next time,
5 peeled kohlrabi, about the size of a softball, spiralized
1 cup finely shredded purple cabbage
1/2 cup carrots, cut in match stick style
1/4 cup red onion, thinly sliced
1 tablespoon minced parsley
1 1/2 teaspoon minced fresh ginger
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons chopped toasted almonds
sea salt to taste
Combine the kohlrabi “noodles”, shredded cabbage, chopped carrot, onion, parsley and fresh ginger in a large bowl. Add lime juice and olive oil. Sprinkle with salt to taste. Toss well, taste and adjust seasonings. Top with chopped toasted almonds. This is a very refreshing summertime side dish.