Fresh kohlrabi paired with the sweetness of apple and the zing of apple cider vinegar makes this simple kohlrabi slaw a great accompaniment to any spring cookout!
I am feeling really refreshed after a super great weekend (apparently my adjective selection hasn’t progressed past the level of a 5 year old). Still, fun, fun, fun. Friday evening, in an impromptu move, we ended up meeting with friends on the lake and took their boat to dinner. 6 adults, 6 kids, a few cocktails, and a lot of country music. It was such a blast! Saturday we hit up the lake again.
I have been saying that this is the summer that we’re really going to get back out on the water and so far it feels like it will ring true. The girls are old enough now that life jackets don’t bother them and they can hang for long periods of time (packing appropriate snacks and drinks of course).
David and I found ourselves sitting on the boat chatting while they explored little islands and splashed in the water. Whole new ballgame, I tell ya!
Anyway, after a full day on the water, we grilled out at home early and I threw together a simple kohlrabi slaw that shouted spring and paired perfectly with grilled brats.
Let me first talk a minute about the inspiration behind the slaw- my CSA.
It has been a few years since I last took part of a CSA. CSA stands for Community Supported Agriculture. It’s a great way to eat locally and in season. I signed up for River Sun Farms CSA which is local (obviously) and organic.
I paid upfront for 18 weeks, at $25 a week. They send out an email each Sunday letting us know what we’ll find in our pickup for the week. The weekly grab bag of goodies has reignited my excitement for playing around in the kitchen. It has pulled me out of my rut of grabbing the same vegetables over and over and has forced me to explore.
For example, never have I ever bought kohlrabi.
However, we’ve had it every week so far. I’ve sliced it up and the girls and I have snacked on it plainly or dipped in ranch. I sauteed it with some other veggies in a coconut aminos and garlic, which gave the stir fry a nice crunch.
Still, my favorite preparation thus far was the apple and kohlrabi slaw I made on Saturday to go with our bratwurst, corn, and roasted broccoli (also from the CSA).
Nothing fancy here, just the basics of a fresh and flavorful slaw.
- 1 apple (I used gala)
- 2 large carrots
- ½ head purple cabbage
- 4 kohlrabi
- 1 spring onion, green parts removed
- 5 tsp apple cider vinegar
- 3 Tbsp mayonnaise
- 2 Tbsp white sugar
- ½ tsp salt
- Wash and trim the vegetables, then shred them in a food processor or finely chop.
- In a small bowl, whisk together apple cider vinegar, sugar, mayonnaise, and salt until well combined.
- In a large bowl, gently mix vegetable slaw with the dressing until well combined.
- Serve immediately or refrigerate for 12-24 hours for a deeper flavor.
I love trying my best to eat our way through each week’s delivery. Though I have gifted some of the lettuce and kale to friends, we’ve been pretty successful for the most part.
Yesterday I did a little food prep to help aid my goal of eating ALL the produce. I washed and dried the lettuce, pickled the watermelon radishes (thanks to your suggestions on instagram stories!), boiled and peeled eggs, made a batch of freezer breakfast burritos for David using sausage, CSA kale, and CSA onions), seasoned and vacuum sealed ribs for a 24 hour sous vide bath (tonight’s dinner!), and made the peanut sauce for spicy peanut soba noodle salad (which I thought was OK; I like this pad thai recipe better).
Let’s talk fresh spring food!!
Who else is part of a CSA? Are you a fan?
Food prep- what’s been saving you lately?
For me, I so desperately needed to make a new batch of burritos and love that my freezer is full now!