Kohlrabi radish coleslaw is a tangy, crunchy and pretty solution to an onslaught of CSA veggies. Plus, it’s a great accompaniment to all the wonderful grilled recipes for this week’s #CookoutWeek2018!
I have to admit, I am not the world’s biggest fan of kohlrabi. But kohlrabi positively loves the mild coastal climate, so it shows up again, and again, and again, and again in our CSA share. There’s a purple kohlrabi lurking in the fridge even as I write this post. Fortunately, it’s a long lasting veggie - no doubt I’ll be making up some of this kohlrabi radish coleslaw as a side for 4th of July grilling.
I also happen to really enjoy kohlrabi radish coleslaw on tacos. This particular batch went on roasted chickpea tacos with avocado crema for lunch a couple of weeks ago. What a way to improve a Monday! I would also definitely eat this coleslaw with fish tacos.
Kohlrabi Radish Coleslaw
Ingredients
- 1 kohlrabi
- 4 - 5 radishes
- Juice from 1/2 lime
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- Pinch sugar
- Pinch salt
- Pinch celery seeds
- 1 tablespoon freshly chopped parsley
Instructions
- Julienne the kohlrabi and radishes. Combine with all ingredients from lime juice through parsley. Refrigerate for an hour or more to let flavors blend.
- Serves 4. Enjoy!
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