With leafy stems protruding from a small globe (or bulb), kohlrabi is a less popular member of the cabbage family. The globes can be light green or purple, but both have firm, creamy white flesh on the inside with a mild flavor, similar to cabbage or broccoli stalks, but slightly sweeter. Chef Tom Fosnot recommends making this slaw a few hours or up to one day ahead to let the flavors develop and the kohlrabi soften.
|6||medium kohlrabi (globes about 2 to 2 1/2 inches in diameter)|
|1||tablespoon kosher salt, and more to taste|
|3/4||cup mayonnaise, or more to taste|
|1/4||cup red wine vinegar|
|1||clove garlic, finely chopped|
|1/4||cup chopped fresh dill|
|Black pepper, to taste|
1. Trim the leaves from the kohlrabi and slice off the fibrous bases (root ends). Peel the outer skin from the globes and cut each globe into 1/8- to 1/4-inch-thick slices. Stack a few slices at a time and cut them into thin (julienne) strips. You should have about 7 cups.
2. In a large bowl, toss the kohlrabi with 1 tablespoon of the salt and 1 tablespoon of sugar. Cover and refrigerate for about 3 hours.
3. In a small bowl, whisk together the mayonnaise, vinegar, garlic, dill, and the remaining 1/2 teaspoon of salt and 1 tablespoon of sugar.
4. Transfer the kohlrabi to a colander to drain excess moisture. Return to the bowl. Add the mayonnaise mixture and pepper. Taste for seasoning and add more mayonnaise or salt, if you like. Adapted from Gibbet Hill Grill