Hello lovelies!
Kristy from Gastronomical Sovereignty here again. It’s been a few months, no? I trust Stacy has been keeping you well. Of course she has – look at her! The woman is a force – and a hot tamale force at that!
For this season’s post I considered not doing a recipe. But to be honest, not much is happening right now in my life that warrants an entire post. My little front yard garden is sleeping for the Winter, our CSA program is on hold till next month (their choice, not ours), and the local food markets are on hiatus. January is a sad month in the land of Victoria, B.C… Maybe I should go into hibernation as well?
I do currently have a few gems though that have been hiding in the back of my veggie crisper. One of which is a giant head – bulb? – of kohlrabi. Kohlrabi is one of my newest most favorite vegetables in the whole entire world. Or at least, in my part of the world. It’s sweet yet savory, crunchy, a little gritty, and generally kind of fabulous. It’s a bit of a scary alien looking vegetable and I like that. What up, scary alien vegetable! Ow Ow!
After completing my Secret Recipe Club challenge this past month – I made Slow Cooker Southern Pulled Porkwith Golden Pull Apart Butter Buns - I realized I needed something to go with.
Of course, my first thought was coleslaw. But I’ll be honest, mayo kinda freaks me out. It illicits articulate and well mannered reactions such as “ew” from me. So, what would be mayo-less but delicious and add the right amount of texture to the meal? Ooooooh, I know… Kohlrabi. But not just kohlrabi. Kohlrabi slaw. Heck yeah!
Kohlrabi Slaw
Ingredients for Slaw:
1 Large or 2 Small Kohlrabi, peeled & julienned.
1/2 a Small Red Onion, shredded.
Handful of Raisins.
Handful of Smashed Pecans, chopped.
Handful of Scallions, finely diced on an angle.
Kosher Salt & Fresh Cracked Black Pepper.
Ingredients for Dressing:
1/4 C Extra Virgin Olive Oil.
2-3 Tbsp Apple Cider Vinegar.
2 Tbsp Sugar.
2 Tbsp of Grainy Mustard.
1 Tsp Coriander Seeds.
1/2 Tsp Fennel Seeds.
Kosher Salt & Fresh Cracked Black Pepper to taste.
What to Do:
In a jar or mixing bowl, combine all the ingredients for the dressing. Shake/stir well to combine. Taste for seasoning, add more if necessary, and then set aside.
In another bowl, combine the ingredients for the slaw. Dress generously with the dressing, mix well, and serve – preferably on Slow Cooker Southern Pulled Pork Sliders.
Eat.
yumm! sounds delicious!
I love our seasonal posts Stacy! It looks great (kinda like you!)…
…are my comments about your innate hotness getting creepy? I’ll stop. XO!
Never!
I love our posts too!
Slaw! We had so much Kohlrabi from our garden this year I didn’t know what to do with it all. We’ve been fast pickling them but I needed some change- this sounds delicious!
Thanks Molly! change is always a good thing… (I think)…
Serendipity
I’ve just posted about how I was looking for some nice kohlrabi recipes. I love them roasted but it’s time to try something different.
It’s meant to be!
Such an original slaw! Love the guest post and nice to discover this blog