Kohlrabi is one of those CSA stumpers. By that I mean, it arrives in the share, and there is a little whisper of dread. I see it there on the list, and it is waiting for me to put it into my bag. I hesitate. This is what my internal dialog is like, “I know this is local and seasonal, so I should be eating this and cooking with it, but I really have no freakin’ clue what to do with it.” Does that happen to you?
Kohlrabi is one of those CSA stumpers. By that I mean, it arrives in the share, and there is a little whisper of dread. I see it there on the list, and it is waiting for me to put it into my bag. I hesitate. This is what my internal dialog is like, “I know this is local and seasonal, so I should be eating this and cooking with it, but I really have no freakin’ clue what to do with it.” Does that happen to you? I recently got a request on my Facebook page for a recipe to solve this exact situation, so I knew I should put on my thinking cap.
Kolrabi reminds me of broccoli stems in terms of its taste and texture. It has a slightly woody exterior, but when you peel that away you get a really crispy crunchy texture. It can be peeled, chopped and steamed. That’s what I usually do with it. Then I’ll sizzle a bit of garlic in olive oil, chop a few herbs and toss it all together.
I was reminded that another way to do it up is to shred it or cut it into really fine julienne strips with a mandolin and then use it raw in a salad. That’s what I did for this recipe. I mixed it with julienne cut fennel. [I did all the cutting with my oxo mandoline, which makes the whole process a whole lot less daunting. Though if you don’t have one, a box grater would probably do just great.] I thought it made a nice wintery or holiday slaw. Then I added in a creamy Greek yogurt dressing, fennel, amazingly good Bayley Hazen Blue cheese and some toasted walnuts. We had it with cod [oh my I can’t wait to share that recipe with you too, it’ll be in Parents Magazine soon. Whoo hoo!] In retrospect, I could have fancied this slaw up a bit more with some Italian parsley, but I just love the creamy white simplicity of it this way, and the surprising pop of the blue cheese when you crunch into it.
For more about Kohlrabi and to learn other delicious ways to cook with it, read my ULTIMATE GUIDE TO KOHLRABI with tips for gardeners, nutrition info and more!
You also will want to check out my simple kohlrabi with pistachios and sage!Print
Creamy kohlrabi and fennel slaw with walnuts and blue cheese. It is a delicious winter salad without any greens. It goes great with chicken, beef or pork.
- ½ cup low-fat plain Greek yogurt
- 3 tablespoons mayonnaise
- 1/2 shallot, minced
- 2 teaspoons cider vinegar
- ¾ teaspoon salt
- freshly ground pepper to taste
- 1 fennel bulb, cored and julienne cut
- 6 cups finely shredded or julienne peeled kohlrabi
- ½ cup toasted walnuts
- ¼ cup crumbled blue cheese
- Whisk Greek yogurt with mayonnaise in a large bowl. Add shallot, vinegar, salt and pepper and whisk to combine. Add fennel, kohlrabi, walnuts and blue cheese and stir to coat.
- Serving Size: 1 cup
- Calories: 180
- Sugar: 0 g
- Sodium: 128 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 4 g
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