In the latest installment of 'Get to Know Your Greens' we turn to kohlrabi, a cruciferous vegetable related to cabbage, broccoli and kale family. This crunchy green can be found at the market right now in a few varities including dark purple to white and is incredibly versatile when it comes to cooking and it is chock full of health benefits. It aides in digestion; prevents osteoperosis due its high amount of calcium and is a great source of B vitamins. For an easy and refreshing salad, try the recipe below for Kohlrabi & Radish Slaw with Roasted Jalepeno Vinaigrette - perfect for a hot summer day.
What It Tastes Like
It's a tasty cross between a broccoli stem and cabbage, but not as strong as either.
WHAT CAN YOU DO WITH IT
Roast it, steam it or enjoy it raw.
For more in this series, click here.
Kohlrabi & Radish Slaw with Roasted Jalapeño Vinaigrette
1 kohlrabi, thinly sliced into matchsticks
1 black radish, thinly sliced into matchsticks
1/2 lime, juiced
1/4 cup extra virgin olive oil
2 tablespoons cilantro, roughly chopped, plus more for garnish
salt & pepper to taste
radish microgreens for garnishing, if desired
Directions: Place kohlrabi and black radish matchsticks into a medium bowl (for tips on how to cut this way, click here). Cut jalepeno in half, remove the seeds and char over an open flame on medium until tender, about five minutes. Let cool then dice into small pieces. To make the vinaigrette, place lime juice, olive oil, cilantro and jalepeno in a cup fitted with a lid (a Mason jar works perfectly). Shake until combined. Add salt and pepper to taste. Massage vegetables with dressing, sprinkle with coarse sea salt and garnish with microgreens. Enjoy!
Photography by Alison