Spicy margarita baby back ribs were on the menu for our Sunday evening cookout so I thought a sweet and crunchy slaw would be the perfect accompaniment. Purple kohlrabi from the farmers market were waiting in the produce bin of the refrigerator and I just picked baby carrot thinnings and bright red and magenta radishes from the garden. The last time I made a different kohlrabi slaw I cut the kohlrabi and the apples by hand into matchstick julienne. This time I decided not to fuss as much and let the food processor do the work. Lacking a food processor, a box grater would be a reasonable substitute. If your kohlrabi is on the large side be sure to squeeze out the excess liquid before you dress the salad.
The beautiful bowl in the picture is courtesy of my dear friend, Debbie. It was given as a thank you several months ago, and I placed for display in a glass-doored cabinet. This day when I was looking for something to serve the slaw in I noticed the card that came with the bowl. “Bowling them over- Hilborn Pottery produces both hand-built and custom thrown bowls. Oven microwave, and dishwasher proof, they can be used for preparing and serving both hot and cold dishes.” Well I guess I needed some convincing that I could really use it, and that was the proof. Oh, we did hand wash the bowl and spoon.
Kohlrabi Slaw
Serves 6 to 8 as a side
Ingredients
- 4 small to medium kohlrabi, trimmed, peeled if necessary
- 1 small carrot (i used about 6 mini carrot thinnings=1 small)
- 3-4 radishes, trimmed
- 2-3t lime juice
- 1t cumin
- 1/2t mild chili powder
- 2-3T extra virgin olive oil
- Kosher salt and pepper to taste
Directions
- Shred kohlrabi, carrot and radishes with the medium shredding disc of the food processor. Place in a bowl
- Combine lime juice, cumin, chili powder in a small bowl. Whisk in olive oil. Add kosher salt and freshly ground pepper to taste.
- Immediately before serving, pour enough dressing over shredded vegetables to coat. Toss slaw, taste and adjust seasonings. Serve immediately.
