Sunday, January 17, 2016

Kohlrabi & Apple Slaw with Fennel Seed

kohlrabi slaw apple fennel salad mayonnaise winter CSA

We've gone back to having a large CSA bag delivered every other week from Fresh City Farms, and last week's bag included two big kohlrabis. I first encountered this knobbly stranger when I lived with Sonia, whose repertoire of Russian recipes from her childhood in Moscow included lots of kohlrabi. Instead of adding it to the pan of roasted veg I was prepping at the same time, I decided to make something brighter and fresher that highlighted kohlrabi's sweet pepperiness with the addition of apple and fennel seeds. The dressing is just a thinned out homemade mayonnaise and please don't let that scare you--it takes all of one minute, and if you're using the immersion blender, it's impossible to screw up. 

We ate this alongside slices of dark rye bread from Harbord Bakery--sans caraway, which I can't stand--slathered with cream cheese and shingled with slices of cucumber. 


- 2 medium kohlrabi, peeled and julienned
- 2 small, crisp apples, julienned (leave the peel on)
- 1 tbsp whole fennel seeds
- 1 whole egg
- 1 fat clove of garlic
- a big pinch of salt
- grapeseed oil
- a lemon
- a splash of water


- put the kohlrabi, apple, and fennel seed in a large bowl
- crack the egg into a big mason jar; add the garlic and salt
- with an immersion blender, blend until the garlic is completely pureed
- slowly drizzle in grapeseed oil with the blender running until the mayonnaise is thick
- squeeze in the juice of the lemon and a splash of water; blend again to create a thick dressing
- toss the slaw with dressing and serve

Image credit: Tom Major, cc

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