Recipes and Photography Courtesy CABOT
CABOT
Kohlrabi-Carrot Slaw
Courtesy Shelburne Farms
If you have CSA share , you probably have a small stockpile of kohlrabi waiting for your attention . Bulbous , green , and a little extraterrestrial-looking , these root vegetables are still new enough to the scene that some homecooks remain perplexed regarding the best way to utilize them . But there is no confusion about kohlrabi ’ s health benefits . Director of Community Programs Tre McCarney shares , “ Just one cup of kohlrabi meets the daily requirement for vitamin C , and its phytochemical content make it a powerhouse when it comes to fending off cancer , diabetes , and high cholesterol while improving liver and kidney function .”
INGREDIENTS
2 lb kohlrabi 1 lb carrots ¼ C distilled white vinegar 1 T sugar 1 t Kosher salt 6 sprigs mint ( about 20 leaves ) Zest and juice of 2 limes
INSTRUCTIONS
Peel away the outer skin of the kohlrabi and carrots . Using a box grater , shred the kohlrabi and carrots on the medium sized grating holes .
Transfer shredded kohlrabi and carrot to a medium sized mixing bowl . Season with sugar and salt . Add vinegar , and mix ingredients to evenly coat .
Cover mixing bowl with plastic wrap and place in refrigerator for a minimum of 30 minutes . After 30 minutes , remove vegetables from the bowl and squeeze gently to remove the excess moisture .
Finish by tearing the mint leaves and adding the lime juice and zest .
62 VERMONT MAGAZINE