Because most root vegetables are roasted this time of year, this fresh side dish appears as a breath of summer on the table. Taking advantage of kohlrabi being plentiful this time of year, I put a spin on my usual carrot-apple-ginger slaw. It’s just a shame the beautiful purple skin had to be peeled off.
For a creamy slaw, add a splash of canned coconut milk. For those wanting a sweeter slaw, feel free to grate up a piece of apple, too. For dinner tomorrow night, I plan to use this recipe as a filler along with vermicelli noodles in Vietnamese spring rolls.
1 kohlrabi, peeled and grated
1 medium carrot, washed and grated
1 inch piece of ginger, grated
2 tablespoons lime juice or more to taste
1-2 tablespoons cilantro, finely chopped
Toss together all ingredients, mixing well. Serve immediately, topped with extra cilantro, or make it ahead and store in the refrigerator for up to three days.