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!)
    I’ve made this salad with wonky carrots and kohlrabi from my Onperfekt veg box.

    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.

     

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    August 5, 2024