Summer weather has hit with a vengeance. The air is hot like molten rock, the coffee shops are running out of lemonade and I am wilting away like the delicate flower I am known to be. (Snort.)** So much for that mercurial June weather I spoke of last week! July is in the house and it is not kidding around.
So what’s a wilting flower to do? Why, send her spouse outside to work the grill while she stays indoors to make a refreshingly cool side dish, of course. Coleslaw to the rescue!
This ‘slaw is awesome for three reasons: it requires exactly no use of the stove, it is incredibly quick to make, and is dead easy. It takes less than 15 minutes of work, even if you are a slow cook, or are constantly interrupted like me. Best of all, coleslaw is a great way to use one of my favorite veggies: kohlrabi.
I will write a more extensive post later but in brief: kohlrabi looks like something out of a Dr. Seuss story — especially the purple variety — and tastes a bit like the love child of cabbage and broccoli. You can eat it raw or cooked, and you don’t have to peel it. I hear it freezes well, though I’ve never had the chance to try that: it is always gobbled up lickety-split around here. It is nice and firm, so it stays crunchy in a slaw, even after being held in the fridge overnight.
- Two knobs of kohlrabi
- Four carrots
- One large shallot
- 1 tablespoon dill weed
- 1 cup chopped walnuts
- Salt and pepper
- 1/2 cup homemade mayonnaise
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons coconut milk (or milk of your choice)
- Wash kohlrabi and carrots. Slice off any dry, rough bits; cut the kohlrabi into about six rough chunks. Using a food processor with a shredding blade, shred the kohlrabi. Place into a large mixing bowl.
- Using the food processor again, shred the carrots and add them to the mixing bowl.
- Peel the shallot. With a chef's knife, slice into thin rounds, and add to the vegetable mixture.
- Add the dill weed, chopped walnuts and salt and pepper to taste. Set aside.
- In a separate small bowl, stir together mayonnaise, apple cider vinegar and 1 tablespoon of milk; the mixture should be about the consistency of skim milk. (If your mayo is especially thick, you may need to add another tablespoon.) Pour over the veggie mixture; stir thoroughly.
- Refrigerate mixture for at least 1 hour to let the flavors meld, then serve. If desired, garnish with more chopped walnuts and a dusting of dill.
** And when I say wilting like a delicate flower, I mean cursing like a sailor about being too bleeping sweaty to live.