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Kohlrabi-in-the-Limelight Slaw

Simple, fresh, light, zesty. This slaw sings. If you're not sure you're into raw brassicas, give this slaw a try and you may change your tune. It was absolutely delicious atop the fritters, but would be perfectly fine on it's own, as a side, or in tacos.

Prep Time 7 minutes

Ingredients

  • 1 kohlrabi
  • 1 lime
  • 1/4-1/2 tsp salt

Instructions

  1. Peel the kohlrabi to reveal it's lovely tenderness. I did this by breaking off the leaves, taking a thin slice off the top and bottom, and then using a paring knife to take the thick outer skin away.

  2. Once peeled, slice the kohlrabi in thin rounds and then slice rounds into small matchsticks. Place into a bowl.

  3. Zest the lime until you have about 1 tsp of zest. Add to the kohlrabi.

  4. Juice the lime, add that to the kohlrabi. Season with salt and stir. The kohlrabi will become more tender and less crisp with the addition of salt and acid, but still maintains a good crunch.