Buried Sweet Potato & Kohlrabi Slaw

Kohlrabi is one silly looking vegetable! It almost feels like it should be coming out of some crazy alien film where all they eat are these veggies. So when I got my hands on some last week, my inner five year old went all martian-crazy!

Nonsense aside, they’re somewhere between a turnip & a cabbage and taste mostly cabbage-y to me. The flesh is wonderfully crunchy and can be used cooked, steamed or eaten raw. The leaves are the new kale, they just don’t know it yet! They can be a little tough, so blanching them is a good place to start in my humble opinion.

Today’s recipe features both the flesh and the greens. No waste here darlin’. Enjoy!


Makes 2 servings

2 fist sized kohlrabi, peeled & greens set aside
1 apple, julienned
2 3’ diameter sweet potatoes, washed
1 small bunch kale, chopped
1 small onion, sliced thin
6-7 carrots, tops removed, washed & sliced
¼ C shaved parmesan
¼ C sunflower seeds
1 T sriracha
1 lime, juiced
1 t honey
1 T olive oil
1 T coconut oil
Butter to serve

Note: You can replace the kohlrabi by green cabbage in the slaw and more kale for the greens.  


10 min prep + 45 min bake

Start by washing your sweet potatoes and piercing the skin 2-3 times with a fork.
Place them in the middle rack of the oven at 425 & bake while you prepare the remaining parts of the dish
Grab your kohlrabi, set aside the greens, remove the skin & julienne the white flesh, place in a large bowl.
Next, julienne your apple & add them along with the kale into the bowl.
Add the lime juice, sriracha, honey and olive oil & set aside to marinate until the potatoes are almost ready.
When there’s only 5-6 minutes left for the potatoes to bake, place your onions & carrots in a large pan over medium-high heat along with the coconut oil & cook until the onion is translucent.
Chop up your kohlrabi greens and add them to the pan, cook until just wilted.
To serve, cut the potatoes in half carefully, add a dollop of butter to each side & “bury” them with the cooked greens. 
Sprinkle parmesan & sunflower seeds and load up your plate with slaw.
Bon apetit!