Have you been wondering how to use up that kohlrabi that came in your organic veg box this week? If you're anything like me, the weird and wonderful fruits and veggies that come in boxes can be baffling to know what to do with. This vegan coleslaw recipe using kohlrabi instead of white cabbage is hopefully some inspiration for you, and a fresh and interesting take on traditional coleslaw. It's quick and easy to make, and could even be a reason to go out and buy kohlrabi. You know, on purpose.
I first discovered kohlrabi when I had veg boxes delivered some time ago, and spent a wee while trying to work out what to do with it. I don't get veg boxes now but I have since come to really enjoy this less common vegetable, also known as 'German turnip', which is from the cabbage family. It's more akin to a milder tasting turnip however than cabbage, and it's frequently eaten raw.
In its simplest form, I eat kohlrabi grated in salad, and have even had it chipped and sauted to accompany a main meal (very delicious). In this recipe, I team it up with the traditional vegetable ingredients of a coleslaw - carrot and onion - but then add in the walnuts, and my dressing is a nice, sweet and tangy one. Quite different from an uninspiring mayonnaise!
If you don't have everything for the dressing in your store cupboard, feel free to experiment and substitute. Though the mirin does impart a particular sweet and tangy flavour. If you don't have mirin in, then try mixing a little sugar or maple syrup with white whine or dry sherry to get a comparible flavour.
There's still a bit of August sunshine left to enjoy this summery, light dish, which will go well with yummy home-made veggie burgers like my Chilli Bean & Carrot Burger.
Also - if you're looking for some dressing ideas for other salads too, then try this one out on its own, it's yummy!
Walnut Kohl-Slaw with Sweet & Tangy Dressing
Serves 2 as a side salad or 4 as an accompaniment
½ medium kohlrabi, peeled and grated
1 large carrot, peeled and grated
½ small, mild onion, sliced very finely
¼ cup chopped walnuts
(makes ¼ cup)
2 tablespoons white wine vinegar
1 tablespoon mirin
1 tablespoon walnut oil
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon sumac (or try sweet paprika if you don't have sumac)
⅛ teaspoon chilli powder
1. Blend the dates with the other ingredients in a blender. Depending on how good your blender is, you may have to stir down occasionally or put up with a few date pieces!
2. In a bowl, mix the grated and sliced vegetables with the dressing, then stir in the walnuts just before serving.