Kohlrabi Slaw

You say it’s been awhile?
Yeah, me too. Admittedly, It’s been awhile.

But last night while sizzling up some jalapeño and onion kielbasa sausages from Broadway Butcher Shop , I decided that I would document the making of my kohlrabi slaw.

Whew hew! I thought someone here might get excited.  Especially those who know my recipe will not be like all the other recipes you’ll find online when you Google kohlrabi slaw.  In fact, with everything I make- most of the time, I start with ideas from 1 or 2 other recipes and then I go to town, adding a little new something here, adding a little atypical there, and on and on……..  You know what I mean. So consider me the test kitchen.

IMG_5175 FYI- I’m really bad with documenting food, on top of the fact that my Tank 7 beer influenced me in one way or another last night,  so unfortunately, regarding photo imagery, it’s not much of a documentation.  I am however, about to relay the recipe I came up with for kohlrabi slaw.

For my vegan friends, this kohlrabi slaw can be altered to accommodate your requirements =  minus the honey (use sugar, agave, or stevia) and minus the egg enriched mayonnaise (use the fake stuff).  Otherwise, this recipe is definitely vegetarian until you do what my family loves to do….pair the slaw with sausage or smother hot genoa salami on an egg roll with it.

      Kohlrabi Slaw

1 medium sized beet
1 medium sized kohlrabi
1/2 pink lady apple
4 small or 2 big carrots
1/2 medium sized white onion
3 red radishes

Dressing:
3/4 cup safflower oil mayonnaise
1/8 cup apple cider vinegar
3 Tablespoons lemon juice
2 Tablespoons honey
2 Table spoons spicy brown mustard
2 teaspoons dry dill (or to taste)
1 large clove garlic, minced
*any salt and pepper – to taste

IMG_5143

Directions:
Put all the produce ingredients through the shredder blades of a food processor, or shred them using a manual shredder. Whisk together wet ingredients in a separate bowl. Feel free to taste the dressing as you go and add to, if so desired.  Once it’s up to par, blend the dressing with the produce.  And no matter what, let the slaw marinate in a covered bowl for at least an hour before serving.

Final Thoughts:
While eating this slaw last night, I realized that it’s too sweet for me, so I will most likely cut the honey measurement by a half of a Tablespoon the next time I make it.  But even then, this stuff was amazingly tasty with my locally made sausages, Boulevard Brewing Co Tank 7 beer, and Amish summer corn.

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