From Chef/Co-owner Basil Yu, Yagi Noodles, Newport

This slaw recipe is easily adaptable so feel free to change up the vegetables with what’s in season.

Try fennel instead of kohlrabi or add some shaved snap peas in late spring. As a topping, the slaw adds a nice crunchy brightness to my recipe for Curry Katsu Pork Cutlet and Japanese Curry with Spring Vegetables.

Kohlrabi Slaw

From Chef/Co-owner Basil Yu,Yagi Noodles, Newport

Print Recipe Pin Recipe

Servings 4 servings

Ingredients

  

• 1 medium kohlrabi trimmed and tough skin peeled
• 3 –4 radishes trimmed and thinly shaved
• 1 medium carrot peeled and thinly shaved
• 1 teaspoon finely grated lemon or lime zest
• 1 tablespoon fresh lemon or lime juice
• 3 tablespoons olive oil or grapeseed oil
• Kosher salt such as Diamond Crystal
• Freshly ground black pepper
• Garlic or other flavored oil to finish optional

Instructions

 

• Thinly shave the peeled kohlrabi (a mandoline is perfect for this, otherwise slice as thinly as you can or use a Y-peeler). Toss the vegetables together in a bowl. In a separate bowl, combine the citrus zest, juice and oil; season with salt and pepper and whisk to combine. Pour dressing over the raw vegetables, drizzle with flavored oil if desired, and serve.

Notes

To double or triple the recipe, simply use a 3:1 ratio for the dressing.