Kohlrabi Slaw / 凉拌甘蓝
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.
Total Steps
2
Ingredients
9
Tools Needed
2
Ingredients
- 3 tablespoons White wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Cumin seeds, toasted and coarsely ground
- Salt and black pepper(optional)
- 5 tablespoons Mazola corn oil
- 1 head Kohlrabi, peeled and grated
- 2 Carrots, peeled and grated
- 1 Red onion, thinly sliced
- 1 tablespoon Parsley or dill, chopped(optional)
Instructions
Step 1
Place white wine vinegar, mustard, cumin, <a href="/DPSVTKVY">salt </a>and pepper in a bowl. Gradually <a href="/3CYMY2D7">whisk </a>in oil until well-blended.
Step 2
Rinse kohlrabi with cold water. <a href="/XZBDDD5G">Cut </a><a href="/R34ZSY3M">top </a>and root end from kohlrabi. <a href="/RSDQ7YW8">Peel </a>kohlrabi to remove the fibrous <a href="/8YHHJCST">skin. </a>Use a mandoline to grate the bulb finely. <a href="/RSDQ7YW8">Peel </a>and grate the <a href="/VYSXFJY6">carrot. </a>Half the red onion, remove the <a href="/8YHHJCST">skin </a>and <a href="/3JDX2Q84">slice </a>it thinly. Toss grated vegetables, chopped parsley with prepared <a href="/7CGY8RP7">dressing </a>and <a href="/FK6MC4B6">chill </a>for several hours before <a href="/Y6MVNCHX">serving.</a>