Recipe: Buffalo Blue Cheese Kohlrabi (or Cabbage) Slaw
Have you ever had a kohlrabi? If you participate in a farm’s CSA box program, you likely have received one of these in your box. They are also showing up at farmer’s markets this time of year (but some grocery stores carry them too). Also known as the “German Turnip,” it’s in the brassica family (think cabbage, broccoli and cauliflower) and not a turnip at all. It tastes similar to a broccoli stem..so it’s pretty mild.
If you are looking for a refreshing and different summer salad, try this recipe! You can substitute cabbage if you don’t have access to a kohlrabi or are too scared to try one (they do look a bit strange). Kohlrabi is a fairly water-rich vegetable, so decide if you want to squeeze some moisture out of it before adding the sauce – not squeezing will thin the sauce a bit, but not enough to interfere with the delicious flavor.
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
1 Kohlrabi (about the size of a big fist)
1/3 Cup Celery, Chopped
1/4 Cup Onion, Chopped
Juice from 1/2 of a Lemon
2 Tablespoons Hot Sauce
1/4 Cup Mayonnaise
2 Tablespoons Blue Cheese Crumbles
1/4 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
Peel the outer green skin off of the kohlrabi and discard. Shred the kohlrabi into a bowl (you can also julienne slice it). If you prefer a thicker sauce on your slaw, squeeze some of the moisture out of the shredded kohlrabi.
Place the remaining ingredients in a bowl and combine.
Refrigerate for an hour or so before serving.
Blue Cheese is one of those things you need to take extra care in selecting if you are gluten free. A few brands do carry a gluten free label.
If using cabbage, use about 2 cups of shredded cabbage in place of the kohlrabi.