If you follow the blog, you might start to notice that we like slaw. Slaw is great, it is chock full of veggies. Since I still have kohlrabi and turnips from the garden I am going to keep making slaw. Tonight will feature a blue cheese vinegar slaw.
Blue Cheese Kohlrabi Slaw. Serves 4-6.
2 medium/large kolhrabi
2 t kosher salt
2 small turnips
2 large carrots
1 t brown or yellow mustard seeds
1 T cider vinegar
1/2 t celery salt
1/2 t natural cane sugar
1/4 t fresh cracked black pepper
1 T oil oil
3 oz blue cheese, crumbled
Peel and shred kohlrabi and put it in a colander. Toss with salt and place colander over a bowl. Allow the kohlrabi to drain for an hour. Rinse well to remove salt and squeeze dry (I use a tea towel for this).
Peel and shred turnips and carrots and toss with the kohlrabi. You may want to use your fingers here to ensure that all of the veg gets mixed well.
In a small bowl combine remaining ingredients, except cheese, with a fork. Drizzle over vegetables, add cheese and toss to coat. Refrigerate until ready to serve.
Much like with my turnips and broccoli, all of the cabbage had to come out of the garden this weekend. The warm weather means cool weather crops, like my early season cabbage, need to be picked. In the case of the cabbage, it wasn’t just the weather though, it was also the slugs. The long, cool, spring made the slugs stick around in full force longer and my cabbage became the target of their hungary little mouths. The cabbage had slugs on leaves three layers in! What better to make than some summer slaw. I also had some radishes from the garden still so I decided to throw those in too. I wish I could have done the same with the carrots, but I did not overwinter any (no winter garden last year, just you wait!) and the early season crop is behind!
1 medium cabbage
2 carrots, peeled
2 T olive oil
3 T cider vinegar
1/2 t fresh cracked black pepper
1/2 t kosher salt
1/4 t celery salt
1 T yellow mustard
1 T yellow mustard seeds
Shred cabbage and grate carrots and radishes. Place in a large bowl and toss with hands. In a small bowl combine remaining ingredients and whisk with a fork. Drizzle over cabbage mixture and toss with tongs. Refrigerate at least one hour (overnight is ok too, I really liked it the next day) and toss before serving.
We served this zingy salad with this sweet flank steak.