Kohlrabi is crunchy. It tastes something like broccoli, though sometimes I get that sweet, watery flavor of jicama followed by a mild spicy kick like horseradish when I bite into it. It’s a weird looking thing, which also adds to its appeal.

purple kohlrabi 'slaw

Kohlrabi’s versatile. It’s good for salads, in cooked dishes and for decoration of course. I should eat it more often. This time I made a ‘slaw with this beautiful purple wonder. The idea was to use mayo in the recipe, but as soon as I started preparing it, I realized that I’d run out. Instead I used a light ranch dressing that Debby left over at our house from when she stayed here to take care of the beast while we were soaking up the sun in Brazil recently. Thank you, Deb, so much for taking care of Clarence and for the ranch!

purple kohlrabi

Purple Kohlrabi ‘slaw

1 kohlrabi (mine weighed about a pound)
2 carrots
½ cup light ranch dressing
1 tsp sugar
Freshly ground black pepper
1 tbsp extra virgin olive oil
2 tbsp cider vinegar
kosher salt to taste

Wash and peel kohlrabi and carrot. Pass them through a mandolin to cut into thin square strips. Be careful with your fingers! Transfer to a bowl. If your kohlrabi comes with leaves, like mine did, cut them thinly and add them to the bowl for added color and texture.

In a separate bowl whisk ranch dressing, sugar, black pepper, olive oil and cider vinegar. Taste and adjust flavors. Fold sauce into shredded kohlrabi. Let rest at room temperature for about 15-20 minutes. The kohlrabi will wilt a bit and the flavors will further develop. Yumm! Serve as a side dish or condiment with veggie burgers.