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.Print
Apple and Kohlrabi Slaw
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 10-12 cups 1x
Fresh kohlrabi paired with the sweetness of apple and the zing of apple cider vinegar makes this simple slaw a great accompaniment to any spring cookout!
- 1 apple (I used gala)
- 2 large carrots
- 1/2 head purple cabbage
- 4 kohlrabi
- 1 spring onion, green parts removed
- 5 tsp apple cider vinegar
- 3 Tbsp mayonnaise
- 2 Tbsp white sugar
- 1/2 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!
Wow that sounds so good….but I never would have thought to make a slaw with these ingredients! Yesterday I made sweet potato muffins and turkey meatballs for the baby, and cooked up a bunch of oatmeal, which I freeze in individual servings for her breakfast. It was a lot for one food prep session, but totally worth it!
Brittany Dixon says
Having food for baby ready to go really is the best feeling. Good work mama!
That recipe sounds delicious! Saving it to try soon. We belonged to a CSA for a few months, but at the time it was just my husband and I (no kids) and I was absolutely overwhelmed with the amount of greens we received (I was hoping for more fruits and other vegetables, but instead it was a never-ending supply of lettuces and other leafy greens!) A girl can only eat so much salad, you know? 😉
Meal prep was limited this week as we are headed out of town Friday morning for a 4 day getaway!! I made a few jars of overnight oats and some chia pudding for breakfast, but otherwise we’ll be eating whatever random leftovers I can find in the fridge and freezer!
Brittany Dixon says
Oh my goodness yes, the leafy greens were crazy!! Luckily it’s starting to balance out with a few more veggies now 🙂
Enjoy your 4 day getaway- how fun!!
I love our CSA! We are up in PA so a tiny bit behind you in seasons, but I started a new instagram account this year, hthrs_csa_share, to hold me accountable to make the most of our shares. It’s been fun to play around with the produce.
Brittany Dixon says
I just started following it! YUM! 🙂
JOHN J STATHAS says
Can’t beat Lake time! We took a long jaunt, complete with cocktails, to Bone Island Grill!
Heather Warner says
I loooove doing lemon, olive oil and hot pepper flakes in a jar with kohlrabi – quick pickle, delicious!
We’re trying a new CSA this summer which starts up this week. Pretty excited! I need to break out of my rut too and hopefully this is the ticket!
I literally just signed up for a CSA for the first time TODAY. I hope you keep the recipe ideas coming, because I’ll surely be needing them!
Love your meal prep! My mother-in-law thinly slices and pickles kohlrabi in vinegar with a little sugar and hot peppers. She lets it sit at least 24 hours and it is spicy and so delicious. She brings kohlrabi with her from her produce stand in NJ because she says veggies are cheaper up there. We eat it as a side dish along with stir fry and rice or with dumplings. Yum, just thinking about it makes me want to go get some!
I’m typically the only one who will slaw of any kind in our house, and this sounds awesome! I don’t think I’d mind eating lots of it. Haha! Because my husband and kids can be so picky about veggies we aren’t in a part of a CSA for veggies, but so far we’re loving getting our meat locally. You can taste the difference and I feel so much better about choosing local grass-fed animals.
You are seriously my food prep hero. I tried a CSA once and had the hardest time keeping up with the washing, drying, storing, prepping, and eating everything before it went bad. Now I grow lettuce, spinach, and kale in my garden and it works much better for us (actually, it grows itself to be honest, since my thumb is nowhere near green). CSA or garden, though, nothing beats fresh, seasonal veggies!