Kohlrabi is not the most attractive vegetable, but such is the case for most root vegetables, daikon included. Kohlrabi is a stout turnip that belongs to the same species as cabbage, broccoli, cauliflower, collard greens, and kale. You can eat it in its raw form or you can cook it, turning it into somewhat of a potato substitute. For this recipe, you have to first peel the outer layer and then grate it. It doesn’t really have a smell and the flavor is sweeter and less fibrous than the stem of a broccoli crown.
We can’t ignore daikon, which is a large white radish that is a staple ingredient in Chinese and Japanese cuisines. It looks like a fat, white carrot that has a mild radish flavor. Many people decide to pickle it, but we aren’t doing that for this recipe. The combination of the kohlrabi, daikon, and dressing create a variety of sweet and tart flavors. It’s a very enjoyable eating experience, and we hope you like it. This recipe goes to show you that even uglier vegetables can be delicious! Plus, they’re great for your health.
- Prep Time:10m
- Total Time:10m
- 3 c kohlrabi, peeled, stems removed, and grated
- 1/2 c red onion, thinly sliced
- 1 c daikon, peeled and grated
- 4 tbsp. cilantro, chopped
- 1 tbsp. raw agave nectar
- 1 tsp. sea salt
- 1 tbsp. raw apple cider vinegar
- 1 tbsp. avocado oil
- Add the kohlrabi, red onion, daikon, and cilantro to a large mixing bowl and toss gently.
- In a small bowl, add the agave, sea salt, vinegar, and avocado oil and whisk to combine.
- Pour this over the kohlrabi slaw and toss to ensure that all the ingredients are coated.
- Cover the bowl with plastic wrap and refrigerate for a couple hours before serving. Enjoy!