Japanese-inspired coleslaw ⋆Anne's Kitchen

Kohlrabi is one of those veggies that often gets neglected – not because it’s not tasty, but often people don’t know what to make with it! I really love the fresh cabbage taste of this crunchy vegetable, so it works perfectly in a coleslaw instead of cabbage! For this version I’ve added a little Asian touch by including pickled sushi ginger and sesame oil, making it a bit of a special coleslaw.

Other things I like to make with kohlrabi:

cut it into thin slices (with a mandolin) and arrange it as a carpaccio, sprinkled with salt, pepper and truffle oil (you can also add burrata on it)
make little snack ‘tacos’ by putting a dollop of Kachkéis onto a thin kohlrabi slice, then folding it over and eating it like a little taco
kohlrabi pickles (with vinegar, sugar and curry spice! I need to write down the recipe!)

Onperfekt are fighting food waste by giving wonky veggies and fruits a second chance. To do this, they set up a shop in in Marnach, selling imperfect produce, and they’ve launched a weekly wonky veg box service.

Every Friday, the Onperfekt website publishes a list of all the fresh 100% local vegetables they’ve rescued. And you can then order your box until Sunday. You can opt for a subscription of 6 or 12 boxes, and decide when you want to get them (regularly or from time to time). I have partnered up with Onperfekt to create a series of delicious recipes with imperfect vegetables.