I have been making slaw out of pretty much anything and everything this summer.
I got tired of the standard mayo-laden cabbage coleslaw. So far, my favorite variation has been this simple “kohl-slaw”
that features the misunderstood vegetable kohlrabi and the underdog of herbs: dill. It comes out fresh, delicious, and crunchy. Perfect for your next BBQ!
Kohlrabi is a fun-shaped veggie! The texture and taste is sort of a cross between broccoli stems and parsnip. Pick it up this time of year at any farmers market.
Peel and shred. I love using a julienne peeler for this job. A food processor works too, but using a peeler like this gives the final product more visual appeal.
This is after adding scallions, dill, and jalapeno.
Kissed with some mayo, mustard, vinegar, and sour cream and this slaw is ready to go!
I served it on some pulled pork
. It goes great anywhere that cole slaw works!Dan Whalen thinks food puns make for the best recipes. He has been blogging for over 3 years on his website The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!