Are you a fan of coleslaw? I find, people either love it or hate it. I fall into the former camp. I love me some good cole slaw. My mom always used to make it from scratch, so I am pretty spoiled, I guess.
I know, shredding the cabbage is a bit of a hassle. BUT, and here’s the big but, cabbage is good for you and coleslaw is not really hard to make at all. Especially, when you can get pre-shredded and packaged, ready-to-eat cabbage at Trader Joe’s (ha!).
I added kohlrabi this time, which I did have to shred, but that was totally worth it to me because I love kohlrabi and wanted to add it in. You can just go with the cabbage if you can’t find kohlrabi or don’t even know what it is. It does add a nice flavor to the cole slaw in my opinion, though.
Kohlrabi is also called German turnip (who knew?) because it’s apparently popular in German-speaking countries. It’s considered somewhere between cabbage and turnip. The name comes from the German Kohl (“cabbage”) plus Rübe ~ Rabi (Swiss German variant) (“turnip”), because the swollen stem resembles a turnip.
It is hard to find here in the US and many people usually don’t know what it is. I found it at the Farmers Market a couple of weeks ago, and a HUGE kohlrabi at that.At the supermarket, I sometimes get lucky and find teeny-tiny ones, but they’re a pain in the ass because you have to peel them.
If you are interested to know about other ways to use kohlrabi, let me know. I can share a few more recipes! It’s super-tasty uncooked as a snack food and the taste reminds me a little bit of (root) celery.
This makes a nice side dish for BBQs, grilled chicken or sausages.
We recently had it with a mahi-mahi patty and grilled asparagus (see above).