Another great farmer’s market treasure is kohlrabi. Its name is a combination of the German words for cabbage (kohl) and turnip (rübe) because it resembles a cross between the two, but is actually neither. It’s a relative of the cabbage, however, and can be used like one, but I’m told it can also be used like a potato as well. It has the texture of a potato or apple, so that makes perfect sense. It’s a little sweet, but has a certain radishy spice to it. This is probably the best cole slaw I’ve ever had, and I’m picky about my slaw.
- 2 small kohlrabi, peeled and shredded
- 2 carrots, shredded
- 1/2 c. mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- fresh cracked black pepper
Combine all ingredients well; add more mayo if necessary, depending how saucy you like your slaw, and adjust the amount of pepper to your own tastes.