Raw Kohlrabi and Beet Slaw
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I tried kohlrabi for the first time a few weeks ago at the Farmers’ Market. It was really good! It’s nice and crispy, kind of reminiscent of jicama or celery root. I used a mandoline to julienne one giant kohlrabi and 2 pretty big beets. I tossed it with a quick vinaigrette of white balsamic (I had one infused with serrano and honey…use a regular white balsamic or white wine vinegar to keep this vegetarian/vegan), 2 tablespoons of lime juice, chopped parsley, chives, kosher salt and freshly cracked black pepper. It was delicious! I’ll definitely make it again.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
