I got a huge amount of kohlrabi at the farmer’s market the other day- after I paid at the “reduced rack” stand, the owner pretty much threw two gigantic bags of kohlrabi and eggplant at me for free- more than I could possibly use- I even gave a portion away and still have too much, and need to figure out what to do with it.
Kohlrabi is cabbage’s cousin, but it is sort of a root veggie (it grows half in the ground, half out) that tastes like a crisp cabbage… and I was trying to figure out something other than my standard (slice, oil, lemon, salt, pepper) to do with the kohlrabi.
I came across this recipe, and was inspired by the seasonings to make a kohlrabi slaw, which was then devoured by my family so quickly that I already whipped up another batch.
I hope you like it as much as my family did!
And if you can’t get kohlrabi as easily as I can, I am 99% positive that you can replace the kohlrabi in this recipe with shredded cabbage and it’ll be perfect.

Asian Kohlrabi Slaw Recipe- Gluten Free, Sugar Free, Vegan

Ingredients:
2 gigantic or 3 large kohlrabis (cut into thin sticks it should be a little more than 6 cups)
1/4 cup lemon juice
1/4 cup soy sauce (use gluten free soy sauce or Bragg’s liquid aminos or coconut aminos to keeo this gluten free)
2 tablepoons rice vinegar
2 teaspoons diced fresh ginger
2 cloves garlic

Instructions:
1. Peel the kohlrabi and cut into very thin slices.

2. Cut each slice of kohlrabi into thin strips.

3. Mince the ginger and garlic.

4. Add the vinegar, lemon juice, and soy sauce to the kohlrabi along with the ginger and garlic. Put in a covered container and shake up for a few seconds.

5. Let sit for 20 minutes, then shake up again. Either continue marinating or serve immediately.

Enjoy!


Ever eat kohlrabi? What is your favorite way to make it? Does this look like a recipe you’d enjoy?