For those of you who haven’t met the Kohlrabi yet, let me introduce you. Say hello to cole-rah-bee. cole-rah-bee. Kohlrabi. There! You got it.
I like to think of kohlrabi as the mutant offspring of alien broccoli and a radioactive Hulk beet.
You could call it the mud duck of the vegetable world. For those of you not in the know, a mud duck (to put it nicely) is a term reserved for a less than savoury looking girl.
But that wouldn’t be fair to the kohlrabi and didn’t your mother ever tell you to never judge a book by its cover?
Ironically, I learned this lesson while working in a bookstore back home. I was called a mud duck by a customer, not directly to my face but I was within ear shot of the commentator.
Needless to say not everyone can appreciate the subtle sophistication of a brown tweed skirt paired with pink fishnet tights.
So I ask you to be the bigger person here and embrace the kohlrabi’s ugly-pretty uniqueness and you will be rewarded with a flavour profile that falls somewhere between a cabbage and turnip with the texture of a water chestnut.
Using kohlrabi makes for a fresh alternative to the run of the mill cabbage based slaw. Not there is anything wrong with run of the mill.
I may be a mud duck but I am no hypocrite.
For the salad
1 bulb kohlrabi, about 400g sliced into matchsticks
1 large carrot, sliced into matchsticks
Coriander, small handful, chopped
Parsley, small handful, chopped
5-6 mint leaves, chopped
For the dressing
2-3 Tsp grainy mustard
1 Tsp English mustard, less if you don’t like the heat
1 Tsp red wine vinegar
Black pepper & salt to taste
Lemon, just a squeeze
1. In a large bowl, whisk the dressing ingredients together. Set aside.
2. Peel the kohlrabi and the carrot. Ensure that you have removed all the tough outer bits of the kohlrabi.
3. Slice the kohlrabi and carrot using a mandoline, set on the fine julienne setting, or thinly slice by hand. Add the matchsticks to the bowl with the dressing along with the coriander, mint and parsley.
4. Toss all the ingredients together until everything is coated evenly. Season to taste.