Name: Kohlrabi-Blue Cheese Slaw
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 small red onion, thinly sliced; 1 green apple; Juice of 1 lemon; 1/2 cup pecan halves; 3 medium kohlrabies (about 2 pounds), peeled and cut into matchsticks; Kosher salt and freshly ground pepper; 1 cup blue cheese dressing (see directions); 1 teaspoon sugar; 1 cup shredded carrots (about 3 carrots); 1/2 cup fresh parsley, roughly chopped

Directions

Soak the red onion in cold water, 10 minutes. Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside.
Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes. Transfer to a cutting board and let cool slightly, then roughly chop.
Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl. Combine the dressing and sugar in a small bowl. Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans. Add the dressing mixture and toss to combine; season with salt and pepper. Let sit 1 hour before serving.

Blue Cheese Dressing

Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)

Photograph by Ryan Liebe

Courtesy of Food Network Magazine

Kohlrabi-Blue Cheese Slaw

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