At the farmers’ markets a lot of people look at kohlrabi and ask “what do I do with it?”  So I thought I’d share this recipe I found just this weekend.

It comes from the Wall Street Journal’s Fourth of July grilling article The Big Grill.  I typically recommend steaming kholrabi with a little oil and parmesan cheese so I was happy to find another way of preparing it.



Cabbage-Kohlrabi Slaw With Salsa Verde

In a colander set over a mixing bowl, mix 2 cups shredded green cabbage and 1 cup grated kohlrabi with 1 teaspoon sea salt and refrigerate overnight or for at least 4 hours.

In a small bowl, mix together ¼ cup finely chopped mint leaves, ½ cup finely chopped Italian parsley, 1 tablespoon thyme leaves, ¼ cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 2 cloves crushed garlic, 2 tablespoons lemon juice and 1 tablespoon minced shallot left to sit for 20 minutes in 1 tablespoon champagne vinegar.

Season salsa verde to taste with sea salt.

Squeeze excess water from cabbage and kohlrabi and toss with ¼ cup julienned red onion.

Dress with salsa verde and season to taste with salt, freshly ground black pepper and lemon juice.

—From Lauren Kiino, Il Cane Rosso, San Francisco