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Tuesday, January 24, 2012

Kohlrabi Slaw...

We met about six years ago, me and kohlrabi. She showed up in my farmshare bag for the first time. Kohlrabi?! I had to look it up. I had never heard of it, and I had been around the vegetable patch, being a lifetime gardener and veggie lover. I didn't even know how to pronounce the name. Well, kohlrabi and me have had a wonderful time since then, once a year when it comes around. Its delicious. To try to describe it is unique...crunchy, but not quite as crunchy as celery, sweet, some almost as much as an apple--but without the tart, and juicy, in its own way. It really is one of a kind, but so delicious raw (great cooked too.)

Here is a super simple slaw for winter.

1 head raw kohlrabi, peeled and shredded (about 1.5 cups) using a mandolin, or you could use a food  
    processor (use cabbage if you cannot find kohlrabi)
2 small raw beets, peeled and shredded (about 1.5 cups)
1/2 cup parsley or cilantro, chopped

1/4 cup orange juice (fresh or packaged) or use vinegar of you want to, any kind.
1 tbs mustard
1 tbs GF soy sauce (Tamari)
1 tbs agave nectar (or honey)

Toss the shredded ingredients in a bowl, whisk the dressing in a another bowl, then combine. Salt and pepper to taste.

Notice there is no fat in this recipe, plus the ingredients are super-super healthy.
Use this as a side dish, or pile it on top of a turkey sandwich. Delicious!

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