This was the first year that we’ve been a part of a crop share. Every Tuesday afternoon the boys and I take a ride up to Salisbury (about 30 minutes for us) and get our goodies for the week. We’re never sure what we’ll get, and it’s always exciting to find something that we haven’t tried before in the basket for the week.
Take kohlrabi for instance. I had no clue what do with it. Folks seemed to say it was like a cross between cabbage and broccoli – so I of course immediately thought of a slaw. I shredded the kohlrabi down and combined it with a small bag of pre-packaged broccoli slaw. I also had a couple of green apples hanging around, so I shredded them and added as well. I loved, loved, loved the sweet crunch that they brought to the party.
I’m hoping we’ll continue to see kohlrabi in our baskets for another few weeks at least, I’m already brainstorming more uses for those big leafy bulbs!
Kohlrabi Slaw
2 Granny Smith apples, peeled and shredded
1 tsp fresh lemon juice
2 bulbs kohlrabi, peeled and shredded
1 (12 oz.) package broccoli slaw
1/3 cup mayonnaise
1/3 cup greek yogurt
3 Tbsp cider vinegar
1 Tbsp honey
1 tsp kosher salt
1 tsp ground black pepper
Toss the shredded apples with lemon juice to prevent browning.
In a large bowl whisk the mayonnaise, yogurt, vinegar, honey, salt, and pepper together. Add the kohlrabi, broccoli slaw, and apples. Toss with the dressing to combine. Season to taste with salt and pepper.
Cover and refrigerate for at least 30 minutes before serving.
