Tag Archives: carrots

FarmerChef Special: Kohlslaw (again!)

15 Aug
by Deanne

Back on July 4th, we made a slaw out of kohlrabi but our in-house photographer, my son, was away so we didn’t have a way capture its appeal visually; so we made it again a few weeks ago and doubled the recipe because it was popular. People enjoyed having it as an alternative to the traditional cabbage coleslaw we usually serve.

One customer even made it at home, which is just what we like to hear.  She told us that her son doesn’t like kohlrabi, but he liked this recipe. 

If you haven’t tried it yet, here it is again (along with a nice photo by Luke).

Photo of KohlslawKohlslaw

Ingredients:
  • 4-5 kohlrabi
  • 2 carrots
  • 5-6 scallions
  • 1/4 cup cider vinegar
  • 1/4 canola oil
  • 1/4 cup sugar (brown or white)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp celery seed
  • 1 tsp dijon mustard
Directions:

Peel the thick skin off the kohlrabi and cut into pieces. Then grate with either a food processor or by hand. 

Peel and grate the carrots.  Rinse and cut the scallions on the bias. 

Combine the rest of the ingredients in a separate bowl.  Then pour over the veggies and mix well until all have been coated.

Serve immediately or store in the fridge until ready to serve.  

What kinds of dishes do you like to make with kohlrabi?

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Kohlslaw: A Fresh Twist on a Traditional Recipe

6 Jul
by Deanne

We usually make coleslaw at our restaurant with cabbage.  However last Saturday the farmers’ market, the one that we hold in our restaurant’s parking lot, had kohlrabi.  It is something I’d never heard about before living in Minnesota. I thought it looked really strange, kind of like a little alien with lots of arms.  Since it is not an alien, but an abundant crop this time of year, I did a little research and found this picture and helpful information from Sweetwater Organic Community Farm in Florida.Picture of kohlrabi looking like an alienI heard farmers’ market patrons as well as restaurant customers proclaim that they love kohlrabi.  I’ve asked them how they like to prepare it.  The most common response…just bite into it like an apple.

For our FarmerChef special on July 4th we re-thought the idea of doing a patriotic recipe and kept it simple by making a slaw with kohlrabi added together with scallions and carrots from the garden.

Kohlslawpicture of kohlrabi and carrots

Ingredients:
  • 4-5 kohlrabi
  • 2 carrots
  • 5-6 scallions
  • 1/4 cup cider vinegar
  • 1/4 canola oil
  • 1/4 cup sugar (could be brown sugar)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp celery seed
  • 1 tsp dijon mustard
Directions:

Peel the thick skin off the kohlrabi and cut into pieces. Then grate with either a food processor or by hand. 

Peel and grate the carrots.  Rinse and cut the scallions on the bias. 

Combine the rest of the ingredients in a separate bowl.  Then pour over the veggies and mix well until all have been coated.

Serve immediately or store in the fridge until ready to serve.  

Have you ever eaten kohlrabi? What kinds of dishes do you like to make with kohlrabi?