Hello, Kohlrabi!

Oh haaaaaaiiii there. Yes, I know. It's been a while. Nearly a year, in fact. I've been around the world again for work (Santiago-related post to come) and we've mostly been repeating prior recipes and enjoying what's in the freezer from last season's cooking marathons.

This week's CSA haul included the largest kohlrabi I've ever met. For those who are unfamiliar with kohlrabi, you can read about it here. About the size of three tennis balls and weighing in at nearly 2 pounds, this was huge.  Usually, I prepare it by fry-cutting it, tossing with olive oil, sea salt and cayenne and roasting it in the oven.

Today however, is a different story. I'm just back from two and a half weeks in southern Poland - another work trip. Long hours, late nights, little choice of what to eat or when to eat it. I did, however, experience lots of types of slaws. Cabbage, carrot, more cabbage, beet…the Poles have mastered the art of the slaw.

And so, inspired by the lunch ladies at the company canteen at our office in Southern Poland, I bring you:

Kohlrabi-Beet-Carrot Slaw

1/2 pound kohlrabi, shredded using the large hole side of the grater
3 large carrots, scraped then shredded
1 large beet, peeled then shredded
1 tbsp olive oil
1 tbsp lemon balsamic vinegar
sea salt
black pepper

Whisk together the olive oil, lemon balsamic (you could substitute with lemon juice, if you have no lemon balsamic), sea salt and black pepper. Set aside.

Shred the kohlrabi, carrots and beets using the large hole side of the grater. Toss together in a bowl. Add the oil & vinegar mixture. Mix thoroughly. Cover and refrigerate until ready to eat.

Serve as a side dish with chicken or fish…or add to a green salad for color and flavor.