April 13, 2008


Labels: , , ,

purple kohlrabi, daikon, and carrot slaw

Every year I eagerly await spring not just for the burst of colors everywhere but also for the fresh vegetables that I sorely miss during winter. I recently purchased some purple kohlrabi and orange beets. I have cooked white kohlrabi once before, I added it to boiled corned beef in place of cabbage and I liked its mild slightly sweet flavor. This time I made it into an Asian-style slaw with wasabi dressing. The combination of kohlrabi, daikon, carrots, and wasabi makes this kohlslaw the perfect side to the Korean steak cubes I cooked for lunch today. And with steamed Japanese rice and preserved sliced ginger we had a very satisfying meal.

Purple Kohlrabi


Kohlrabi Slaw
1 large kohlrabi, unpeeled and cut into matchsticks
half a medium daikon, peeled and cut into matchsticks
1 small carrot, cut into matchsticks
1 scallion, thinly sliced
¼ C rice vinegar
3 tsp wasabi powder
2 tsp sugar
1 T soy sauce
1 T good sesame seed oil
1 tsp sea salt
  • In a medium bowl, whisk together rice vinegar, wasabi powder, sugar, salt, soy sauce, and sesame seed oil. Add the vegetables and mix to coat well with the dressing. Chill in the refrigerator for 1 hour before serving.
Note: The vegetables may be shredded as in cabbage slaw, if preferred.

Kohlrabi tastes mild and very similar to daikon and the purple ones have a slightly stronger flavor than the whites, although I love them both. I like it even better uncooked for its crunch and sweetish jicama-like texture.


Sidney said...

This looks beautiful... and healthy!

oggi said...

Thanks Sidney!:)

Marvin said...

Very imaginative! I've never had kohlrabi, but it looks perfect in a coleslaw.

Ruy said...

Everything looks really great together it's making me think of going to a korean restaurant right now.=)
I just posted my personality profile.

oggi said...

Thanks Marvin. I think kohlrabi would also be good in pork sinigang in place of daikon.

Ruy, thanks for doing the test.
Korean and Vietnamese restaurants were my favorites in Manila...they still are two of my favorites ever.:)

cleng said...

Something different, a twist to the usual coleslaw...As foreign as it looks and sound, fortunately it's available in one weekend market here in the city...more than anything, it's the dressing which looks yummy, with the addition of wasabi to an otherwise typical korean flavor. A definite must-try for me.

oggi said...

cleng, good to know you can get them. I'm really liking this vegetable and looking for more ways to use them.

Sarah said...

Hmm, we don't have the purple kohlrabi around here, but we do have the green! I'm going to try this out!

oggi said...

Sarah, thanks for visiting.:)

The purple ones are a little bit more pungent but the green ones are sweeter.

Post a Comment

Design by New WP Themes | Bloggerized by Lasantha - Premiumbloggertemplates.com