Kohlrabi

by Shauna Sever — May 2, 2008

If you've never tried kohlrabi, you now have perfect opportunity to change that! Come late April and early May, kohlrabi season is in full swing, and its fresh, earthy, green flavor is an amazing crunchy addition to boring weekday salads of all kinds. The futuristic-looking relative of the cabbage and the cauliflower tastes a lot like broccoli stems, and comes in green and purple varieties, though when cut open, both have white flesh. Here, fresh kohlrabi is tossed with apple and carrot to create a totally unconventional coleslaw.

Kohlrabi Slaw
Makes 4 cups

3 kohlrabi, trimmed, peeled, and julienned
1 medium apple (choose a sweet-tart variety like Braeburn) peeled, cored, and julienned
1 large carrot, peeled and grated
1/4 cup plain nonfat yogurt
1 teaspoon fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon honey
Sea salt and fresh ground black pepper, to taste

Make the dressing by whisking together the yogurt, lemon juice, mustard, honey, and salt and pepper. Toss with the kohlrabi, apple, and carrot and refrigerate until ready to serve.