Kohlrabi, also called "German turnip", is a member of the cabbage family but has a turnip like appearance. It tastes more like broccoli stem and is wonderfully crisp. The name comes from the German "Kohl" (meaning cabbage) and "Rabi" (meaning turnip). Smaller kohlrabi are sweet, tender, juicy and really delicious eaten raw.
This crunchy slaw is really quick and easy to make, it's a really nice and refreshing side dish to enjoy in these hot summer days.
| Dressing | |
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- 3 tbsp White wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp Cumin seeds, toasted and coarsely ground
- Salt and black pepper
- 5 tbsp Mazola corn oil
| - 1 head Kohlrabi, peeled and grated
- 2 Carrots, peeled and grated
- 1 Red onion, thinly sliced
- 1 tbsp Parsley or dill, chopped
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- Place white wine vinegar, mustard, cumin, salt and pepper in a bowl. Gradually whisk in oil until well-blended.
- Rinse kohlrabi with cold water. Cut top and root end from kohlrabi. Peel kohlrabi to remove the fibrous skin. Use a mandoline to grate the bulb finely. Peel and grate the carrot. Half the red onion, remove the skin and slice it thinly. Toss grated vegetables, chopped parsley with prepared dressing and chill for several hours before serving.
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