This “no mayo” colorful seasonal slaw is refreshing. crunchy and packs an element of surprise — peanuts! It’s a perfect side salad with grilled meats, fish and poultry.
Makes 6 servings (about 1 cup per serving)
Ingredients:
- 1 large kohlrabi, peeled, stems trimmed off, shredded
- 2 cups thinly shredded purple cabbage
- 2 cups thinly shredded green cabbage
- 1 cup shredded carrots
- 1 cup chopped sugar snap peas (1/2-inch pieces)
- 3 scallions. chopped
- 2 tablespoons chopped cilantro (optional)
- ¼ cup cider vinegar
- ¼ cup sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon salt
- ½ cup dry roasted peanuts
Directions:
- Combine the kohlrabi, cabbages, carrots, sugar snap peas, scallions, and cilantro in a large bowl.
- In a smaller bowl, whisk together cider vinegar, sugar, toasted sesame oil and salt. Pour the dressing over the slaw and mix until fully coated. Stir in peanuts. Chill before serving.
Tips:
Kohlrabi Facts: Kohlrabi is a part of the cabbage family, similar to a turnip. It’s a crunchy vegetable that tastes like a mix of cucumber and mild broccoli. It’s either purple or green on the outside and white-yellow on the inside. Both the globes and the leaves are edible and an excellent source of Vitamin C and dietary fiber.
How to Store Kohlrabi: To store, cut leaves about an inch above the globe. Store globes in a plastic bag in refrigerator for up to ten days. Store leaves in a plastic bag in the refrigerator and use within three days.
How to Select Kohlrabi: Select kohlrabi globes that are firm, heavy for their size, and free of bruises or cracks. Smaller kohlrabi are more tender. Leaves should be green in color and not wilted, damaged or discolored.