Kohlrabi is one of those vegetables that most people have never cooked with — and it's a shame, because raw it has the crunch of an apple and the mild sweetness of broccoli stem. Paired with the peppery bite of French breakfast radishes and a dressing that hits sweet, salty, and tangy all at once, this slaw is the kind of thing you'll eat straight from the bowl.
Ingredients
1 medium kohlrabi (about ¾ lb), peeled
1 bunch French breakfast radishes, thinly sliced
3 scallions, thinly sliced
2 tbsp garlic chives, snipped
¼ cup fresh cilantro or flat-leaf parsley, roughly chopped
Maple-miso dressing:
2 tbsp white miso
2 tbsp Pittman's maple syrup
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp neutral oil
1 tsp fresh ginger, grated
1 tsp Eureka lemon juice
Pinch of red pepper flakes
Instructions
Prep the kohlrabi. Peel the kohlrabi down to the pale green flesh — the outer skin is tough. Using a mandoline or sharp knife, slice into thin rounds, then stack and cut into matchsticks about the width of a thick noodle.
Make the dressing. Whisk together miso, maple syrup, rice vinegar, sesame oil, neutral oil, ginger, and lemon juice until smooth. It should be savory-sweet with a little heat. Adjust with more vinegar for brightness or maple for sweetness.
Combine. In a large bowl, toss kohlrabi, radishes, and scallions with about two-thirds of the dressing. Let sit 5 minutes — the vegetables will soften slightly and absorb the flavor.
Finish. Add garlic chives and herbs. Taste and add more dressing as needed. Transfer to a serving plate and eat within an hour for best crunch.
Serve alongside: Grilled chicken, pan-seared salmon, or as a topping for fish tacos with the Coho salmon in your bag this week.
Farms in this recipe: Gray Farms Organics (kohlrabi), Epiphany Farms (radishes), Fruitful Hill Farm (scallions), Down River Farm (garlic chives), Pittman's Maple Syrup, San Gabriel Ranch (lemon)
