Kohlrabi Slaw

Kohlrabi: Crisp, quirky, versatile and green. What more could one want in a vegetable? Next to our olives, these spikey green brassicas are one of my favorite things growing at the ranch right now. As a member of the cabbage family, the flavor of kohlrabi is a lot like broccoli stems. From roasting, pureeing or pickling, there seem to be countless ways to prepare them, but their firm texture makes them especially good when eaten raw. I've been making this simple kohlrabi slaw in the Ferry Building shop for the past few weeks, and it seems to be a winner. I've got big plans to feature it on some fish tacos or nestled near some bbq ribs very soon, but I'd love to hear more ideas... Enjoy.
Kohlrabi Slawkohlrabi2 4 small fennel bulbs 4 kohlrabi 1 meyer lemon 1 bunch fresh basil McEvoy Ranch extra virgin olive oil salt & pepper First, using a mandolin or a sharp knife, slice kohlrabi into paper thin pieces. Next julienne kohlrabi pieces into thin ribbons and set aside in a small mixing bowl. Thinly slice fennel bulbs into roughly the same size ribbons as the kohlrabi and add to mixing bowl. Wash basil and pile several leaves on top of one another. Roll basil leaves into a small cigar, slice as finely as possible and add to kohlrabi and fennel. Add the juice of one lemon and several tablespoons of McEvoy Ranch extra virgin olive oil, tossing until vegetables are well coated. Add salt and pepper, to taste. Mix well and chill before serving. *Optional-reduce salt and add several ounces of freshly grated sheep's milk cheese, such as Pecorino.
Organically grown kohlrabi, basil and meyer lemons are currently available in our Ferry Building shop. To ensure Fresh from the Ranch produce availability, please call 415-291-7224.