Tuesday, May 7, 2013

Cilantro-Lime Kohl Slaw

This recipe is from the wonderful book Field To Feast.   It was given to me by the lovely folks down at Front Porch Pickings.  It is a book that features local (Florida) farmers and chefs and what they like to do with some of Florida's wonderful produce.   This particular recipe comes to us from Superganic Farm of Pensacola.  The owner calls the farm superganic because of his biodynamic method of treating the soil like a living organism.  That kind of information is what I love about this book. I am not sure we got these particular kohlrabi from this farm, but I know that FPP does use some of these farms, but it makes me so happy to see farmers who are committed to being responsible stewards of the land they work.  Not to mention that local food always taste better and has more nutrients as it has minimal processing and transport time.  The environmental benefits exceed just reducing chemical use, and include lessening the use of the fossil fuels that are used to ship that produce over great distances.

I have never cooked not eaten kohlrabi before. I had several recipes I wanted to try, but  I decided to dive in to they new cookbook. We all are now excited to try more kohlrabi applications!  We all enjoyed the slaw. The biggest issue we had with the slaw was that it was, well slaw!  We are not fans of coleslaw on general. We like it on BBQ sandwiches or in fish tacos but by itself it isn't our thing. Despite that, we were all pleasantly surprised and enjoyed it quite a bit!  We served up some grilled shrimp and rice with the slaw. It was all really yummy.

Cilantro-Lime Kohl Slaw

Dressing ingredients:
1/2 cup mayonnaise
1 lime, juiced
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
Dash of hot sauce

Slaw ingredients:
1/2 bunch fresh cilantro, roughly chopped
2 Kohlrabi heads, peeled and shredded
2 carrots, peeled and shredded
1 green pepper, cut into thin matchsticks
1 jalapeno pepper, cut into thin rounds (optional)

Whisk together the dressing ingredients.  When well mixed, stir in the cilantro and set aside.  Combine remaining slaw ingredients in a large bowl.  Pour the dressing over the top and toss to combine.  Refrigerate at least 30 minutes before serving.

1 comment:

  1. Such a fantastic, lite, side. Perfect for those shrimp, great idea :)

    Happy Blogging!
    Happy Valley Chow