This slaw is easy to make, so refreshing! Napa cabbage is the base, and any veggies can be added. Week 2 CSA Shares include kohlrabi, so I used 1 kohlrabi and 1/2 head of Napa cabbage with a carrot added for color. Radishes would also go well here, as well as turnips. I included some scallions in the dressing, but go with whatever is in season, cilantro, parsley, and dill will also pair nicely with the yogurt. If you’ve never broken down a kohlrabi before, start here. Start by chopping your veggies, shred the cabbage finely and dice the kohlrabi in a small dice. I like to chop vegetables in different shapes and sizes for different dishes. Changing the texture especially in a crunchy dish like this can really add to the dish. To cut the kohlrabi into a small dice, peel it, cut into slabs, then stack them together to dice. Use a vegetable peeler to shave the carrot into the slaw. Whisk the dressing ingredients together in a bowl, then toss with vegetables. Taste and adjust salt, pepper, and lemon if necessary. If you like your slaw very creamy, double the dressing amount. Napa Cabbage Slaw with Yogurt Dressing
1/2 medium size Napa Cabbage
1 medium kohlrabi (or a handful of radishes, or one turnip)
1 carrot (optional)
1/2 cup plain greek yogurt
1 garlic clove, minced
2 tablespoons finely chopped scallion, parsley, cilantro, or dill
juice from half a lemon
salt + pepper to taste
Prepare vegetables. Finely shred napa cabbage, peel and dice kohlrabi, shave carrot with a vegetable peeler.
Make dressing. Whisk ingredients together in a small bowl.
Toss dressing with ingredients and serve.
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