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.