While most folks go for broccoli's bushy florets, I've always been a bigger fan of its robust, flavorful stem. The crisp texture and mildly sweet flavor make it delicious raw or cooked. The only downside is after peeling away the fibrous outer layer; there isn't much left to enjoy. This is where kohlrabi comes in to save the day. Think of it as one colossal broccoli stem without the intrusion of those florets.
This easy slaw highlights the vibrant and crisp textures, colors, and flavors of the veggies. The combination of the tangy apple cider vinegar and savory umami salt creates an addictive contrast, and the cashew nuts give the dressing a luxuriously creamy texture... almost as if it has mayonnaise in it.
With its bold, crunchy texture and mellow flavors, this Kohlslaw is incredibly versatile. It's beautiful as a side salad, but it could also work as a bed for grilled meats or fish, and it would make for a delightful filling in a sandwich or a wrap.
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Kathy Stroup says
I've only had these cooked. I've always thought that they look like they're from an alien planet. I'll have to watch out for "sightings" to find out where they've landed in my area. Then I can do some dissecting and experimentation. The truth is out there!🥦👽🛸
Marc Matsumoto says
They do look a bit like aliens now that you mention it, but they're basically overgrown broccoli stems. They have the exact same taste and texture, and I'm one of those weirdo's that would rather eat the stem of a broccoli than the florets, so Kohlrabi is perfect for me 😅