Kohlrabi Salad

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If you have ventured through the farmers markets lately or joined a CSA, you are probably looking at a few bulbs of Kohlrabi to use up.  The first time I tried kohlrabi I grilled it with onions, garlic, salt and pepper.  It turned out good but nothing to rave over.  My friend suggested just eating the slices raw with olive oil and salt/pepper to taste.  She was right, raw is the way to go with this.  The flavor is similar to broccoli stem or cabbage, but more delicate.  This simple salad uses up these strange looking orbs in a fresh way.  I didn’t fully skin the bulbs before thinly slicing, but I did scale down some of the thicker portions of the skin to avoid any woody or tough pieces in the salad.  The leafy greens are edible too, I plan to pulverize those in my morning smoothie.

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Ingredients:

1-2 bulbs of kohlrabi cleaned and sliced thin
1/2 red onion, diced
1 handful of fresh herbs (I went with parsley and thyme)
1-2 Tbsp of good quality olive oil
Generous dashes of salt and pepper to taste

Directions:

1. Slice the kohlrabi, onion, and herbs.  Mix in a large bowl with olive oil and salt/pepper until evenly coated.

Note: If you want to take it up a notch, some crumbled feta and bacon would be delicious mixed in as well.

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Summer BBQ Coleslaw

Coleslaw is an easy to make summer staple.   A flavor that will cool you off when eating spicy BBQ but not get lost in the meal at the same time.  I found a recipe a few years ago that I changed very slightly to the version I made today.  It is just a little creamy but has a nice punch of vinegar at the same time.

Ingredients:

1/3 Cup light mayo

1 Tbsp cider vinegar

1 Tbsp red wine vinegar

1 Tbsp vegetable oil

2 Tbsp sugar

1 tsp salt

1 tsp poppy seeds

1 red onion, chopped

1 lb coleslaw mix

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Directions:

1. Mix together the mayo, vinegar, oil, sugar, salt, poppy seeds into a creamy dressing as shown above.

2. To this, add your chopped red onion and coleslaw mix until everything is evenly coated.

3. Allow it to sit in the fridge a few hours before serving.