I’ve been getting things from my CSA that I have never dealt with before. That’s actually why I joined the CSA, to push myself out of my culinary comfort zone. Of course I also enjoy the fresh, local, organic produce, and I love being able to support a farmer that lives only a few miles from my home.
This week my share of the harvest included heads of cabbage, napa cabbage, and kohlrabi. Strange as it sounds, I’ve never worked with cabbage in my kitchen. And I’d never even tasted kohlrabi. So after some discussion with my bff, I decided that an Asian slaw would be my best bet. Let’s ignore the fact that I don’t care for cole slaw, and I’d never had an Asian slaw before. She told me how she makes hers, I read over a dozen different recipes, and then I dove in. What I ended up with was beautiful and delicious.
2 heads of green cabbage
1 head purple cabbage
2-3 bulbs kohlrabi
a few handfuls of snap peas
1/2 cup fresh parsley leaves
2 limes and 2 oranges, juiced
1/3 cup rice vinegar
1/4 cup hot chili oil
3 tablespoons mayonnaise
2 tablespoons soy sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon grated ginger root
1 tablespoon sesame oil
Cut your cabbages all into strips. Peel the kohlrabi, then julienne. Julienne the carrots, too. Throw all of that into a bowl with the snap peas and parsley.
In a separate bowl, combine all of the dressing ingredients. Pour over the salad and toss to combine. Let it sit for at least 30 minutes, preferably 2 hours or overnight. Stir well just before serving.