Date/Time
06/22/2013
11:00 am - 12:30 pm

Location
14&U Farmers' Market

For your root — and other veggie — tasting pleasure, here’s the much sought after recipe for a killer summer coleslaw. Food educator, Ibti Vincent, will be whipping up a batch (or three) at the market this weekend using the freshest local ingredients from local farms… with explanations and copies of the recipe in English AND Spanish.

Ingredients
1 large kohlrabi, peeled and grated (you can chop up some of the leaves as well)
1 tsp salt
3 TBSP mayonnaise
2 TBSP sour cream
2 TBSP olive oil
2 TBSP vinegar
1 TBSP sugar
2 tsp celery seed (or finely chopped celery)
1 small red onion, peeled and minced
1 clove garlic, peeled and minced (or 1 garlic scape, finely chopped)
2 carrots, grated
1 bunch radishes, grated or thinly sliced*

Directions
In a small bowl, combine the grated kohlrabi with salt. Set aside.
In a large bowl, whisk together the mayonnaise, sour cream, oil, vinegar, sugar, and celery seed.
Squeeze the grated, salted kohlrabi to remove any excess water.
Stir in the onion, garlic, carrots, radishes, and kohlrabi. (It’s okay to use your hands to mix!)
Enjoy as a cool salad alongside grilled meat or fish, as a sandwich topping, or as a midday snack.