One of the best things about local farmers markets is that there’s always strange and unusual vegetable that you’ve never cooked with.  This past week, for me, was the kohlrabi.  As I was browsing the baskets of potatoes and cabbage and corn and peaches I was looking for something different, something that would get me out of my pasta with olive oil, nutritional yeast, zucchini, and tomato rut (it’s true, I’ve eaten that almost every day for two weeks–it’s what happens when I’m too exhausted to cook, sigh).  And then it appeared: this weird round green tuber-looking thing with swooping nubs of appendages sticking out.  So I asked R. who runs the Good Food, Good People stand (they collectively sell for the farmers up the mountain in the Floyd area), what it was.  “Oh, a kohlrabi.”  Now, did I ask for any more of an explanation?  Nope.  Just bought a small one since they were $3 a pound and figured I’d find something to do with it eventually.

Later on in the week while talking with Tenley, one of the partners of GFGP, I asked what I could do with it since she gave me several more that she just had to get out of their cooler and couldn’t sell.  She told me that it was somewhat like a cabbage and somewhat like a turnip–i.e. not so delicious to cook with, but pretty darn good for a slaw.  Hmm.  I have to admit, I’m not the hugest fan of slaws.  Great picnic food, but not something I’d just grab out of the fridge to munch on.

Fast forward a few days: I make a slaw.  A really good slaw.  A slaw that I want to pull out of my fridge and munch on throughout the day (which is a good thing because lord knows I’m not eating enough anymore).  A slaw with some heat kicking through and acidity to balance it out.  A slaw that knows it’s a damn good slaw.  And did I mention that it’s ridiculously easy (as long as you have a food processor with a shredder attachment, that is)?  This slaw would be perfect at a cookout or picnic, but it’s just as good as a side dish to whatever you’re eating.  It’s crisp and spicy and smooth and citrusy all at once and I can’t put it down.

Spicy Siracha Kohlrabi Slaw

1 small kohlrabi, peeled and cut into wedges
1 small cabbage, cored and cut into wedges
2 carrots, peeled

1/2 c veganaise
1 tbsp siracha (more or less to taste)
1 tbsp rice vinegar
1 tbsp lime juice
1 tsp ginger, grated

white sesame seeds
mandarin oranges

In a food processor with the shredder attachment, shred the kohlrabi, cabbage, and carrots (or use a mandoline or finely chop with a knife). Place in a medium bowl.

In a small bowl, mix together the veganaise, siracha, rice vinegar, lime juice, and ginger.

Stir the dressing into the kohlrabi mixture and garnish with sesame seeds and mandarin oranges.

Serves 6