Kohlrabi Slaw Two Ways

Spice Profile: basil, black pepper, caraway, coriander, fenugreek, garlic, paprika, summer savory, aleppo pepper, yellow mustard seed

You are in for a treat. Kohlrabi seems a little intimidating at first, but its sweet broccoli crunch will bring a smile to your face. I am giving you two different ways to prepare this odd vegetable. As I said above, I have not had great success roasting kohlrabi, but perhaps others have. Each way of making the kohlrabi works great as a side. I would prefer the match sticks on a taco or even in an omelet. The shredded versions would be great on a veggie/meat burger, or on a pulled pork sandwich, or grilled panini.

Each of these recipes uses ½ of a large kohlrabi & makes a HEAP of slaw!

Shredded Slaw

Use a food processor to shred ½ of a large, peeled kohlrabi. Use a box grater to shred 2 peeled, cored apples. Toss together along with ½ the spice packet (2 tsp) Stock+Spice Georgian kharcho w/ mustard seed, 2 TBSP apple cider vinegar & ¼-ish cup mayo, & salt to taste. Enjoy!

Matchstick Slaw (no mayo)

Use a knife to cut ½ of a large, peeled kohlrabi into matchsticks. Also “matchstick” 2 peeled, cored apples. Toss together with ½ the spice packet (2 tsp) Stock+Spice Georgian kharcho w/ mustard seed, 2 TBSP apple cider vinegar, 2 TBSP olive oil, & salt to taste.  Enjoy!