Kohlslaw

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.

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.