Saturday, August 20, 2016

Creamy Kohlrabi Slaw

Don't let the heat deter you from shopping at the Fairmount Neighborhood Farmers Market, because the best antidote to hot weather is deliciously flavorful produce that requires no cooking. A case in point is this lovely kohlrabi from Camas Swale Farm. I love kohlrabi grilled or cooked in a curry, but it is also deliciously refreshing raw in a slaw. I salted it first to release some of the moisture, and then tucked it in a creamy dressing full of tarragon and chives. This was a great addition to a cold dinner of salads and smoked fish, a meal we'll be repeating until the temperatures drop low enough to imagine turning back on the stove.

Creamy Kohlrabi Slaw
4 kohlrabi
1 tsp kosher salt
1/4 cup sour cream or creme fraiche
1 Tbsp cider vinegar
2 Tbsp olive oil
1 Tbsp chopped fresh chives and tarragon (or experiment with other fresh herbs)

Trim the kohlrabi generously to remove any woody exterior, slice thinly and cut the slices into julienne. Toss the kohlrabi in the salt and leave in a strainer over a bowl for about 15 minutes to drain out the moisture. Meanwhile, mix together all the remaining ingredients in your serving bowl (if you like, save a few chives for garnish). Once a few tablespoons of moisture have been released from the kohlrabi, squeeze it to release additional moisture and then fold it into the creamy dressing. Garnish with reserved chives. Serve immediately or chill to serve later. 

No comments: