Kohlrabi Blue Cheese Slaw Recipes

THAI-STYLE COLESLAW WITH KOHLRABI

Steps:

• Use the grating disc on a food processor or a box grater to grate the cabbage, carrot and kohlrabi.
• Slice the green onions on the diagonal.
• Combine the grated vegetables in a large bowl.
• Shake the Thai Slaw Dressing ingredients in a jar with a lid or combine in a blender.
• Toss the slaw ingredients with the dressing, adding a little dressing at a time until you've reached the desired amount. Garnish with black sesame seeds (or chopped salted peanuts) and serve.

QUICK & EASY 5-MINUTE KOHLRABI COLESLAW

Steps:

• Mix the mayonnaise, rapeseed oil, apple cider vinegar, mustard, sugar, salt, pepper and celery seed in a small bowl and whisk until combined.
• Using a mandolin slicer or food processor, julienne the peeled kohlrabi and carrot and add to the bowl with the dressing.
• Finely shred the cabbage and add to the bowl along with the raisins and celery. Stir well to coat.
• Will keep for a day, covered, in the fridge.

KOHLRABI-BLUE CHEESE SLAW

Steps:

• Soak the red onion in cold water, 10 minutes. Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside.
• Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
• Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl. Combine the dressing and sugar in a small bowl. Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans. Add the dressing mixture and toss to combine; season with salt and pepper. Let sit 1 hour before serving.
• Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

BLUE CHEESE COLESLAW

Steps:

• Place first 4 ingredients in processor; blend until smooth, about 30 seconds. Place cabbage in large bowl. Add dressing; toss. Season with salt and pepper. Cover; chill at least 1 hour. (Can be made 1 day ahead; chill. Toss before serving.)