Asian Kohlrabi Slaw

Our meal tonight was another attempt to use up produce from our CSA, as well as food from our freezer.  Since we had frozen pork and chive dumpling filling and frozen wonton wrappers, we made pork dumplings.  To go with it we threw together an Asian slaw with the kohlrabi and cabbage from the CSA.  I'm not usually a huge coleslaw component - all of that cabbage and mayo together just throws me off.  But what else do you do with a head of cabbage and some kohlrabi?  I liked the idea of an Asian-inspired slaw because it wouldn't require the use of mayonnaise.  I know that I am ridiculous in my bias against mayo, but I just can't help it.  So instead of mayo I made a dressing with toasted sesame oil, rice vinegar, fish sauce and lime juice.  Yum.  This slaw is a lovely side dish for any meal, Asian, Asian-inspired, or not, and is perfect for a hot summer day when the thought of eating anything heavy just makes you cringe.  It is light, fresh, and very tasty.

Recipe after the jump!

Asian Kohlrabi Slaw

INGREDIENTS:

2 medium kohlrabi bulbs, peeled and julienned

2 medium carrots, peeled and julienned
3 cups cabbage, shredded (can easily substitute red cabbage or Napa cabbage)

1/2 serrano chili, seeds removed, and finely minced

2 tbsp rice vinegar

2 tbsp peanut oil

2 tbsp sesame oil

1 tsp sugar

1 tbsp fish sauce

1 tbsp lime juice
1/2 tsp kosher salt, or more to taste

1/4 cup cilantro, finely chopped
1 bunch scallions, white and green parts, chopped

2 tbsp roasted peanuts, crushed (optional)

Combine together kohlrabi, carrot, cabbage in a large, non-reactive mixing bowl.  In a separate bowl, whisk together rice wine vinegar, peanut oil, sesame oil, sugar, fish sauce, lime juice, and salt.  Pour the dressing over the vegetables and toss to coat.  Taste and adjust seasonings as necessary.

Allow slaw to rest at room temperature for at least 15 minutes before serving so that the flavors can combine and the cabbage can wilt down a little.  Garnish with peanuts (if desired) just before serving.