Kohlrabi Slaw

I only have a few minutes to post.  My Mother arrived late yesterday afternoon and brought with her a case of bronchitis.  So our plans of touring and shopping are being changed. 

Of course, tomorrow we will celebrate The Baby turning 21!  Where does the time go?

The Thai Inspired Kohlrabi Coleslaw was great.  I made a few changes to the recipe in order to use up some of our CSA produce.  I encourage you to try the recipe and also to visit Spicie Foodie, the site I where I found the recipe.

Photo courtesy of Spicie Foodie.com

Thai Inspired Kohlrabi Coleslaw (my version)

1 purple and 1 green Kohlrabi, shredded
1 small carrot, shredded
1/2 cup shredded radishes
1 green onion, finely chopped
1 Tbsp rice vinegar
1 1/2 Tbsp Soy Sauce
1 Tbsp water
1 Tbsp sesame oil (or vegetable oil)
1 Small red or green chilie, finely chopped (I used cayanne powder)

Toppings
crushed peanuts
basil, fresh mint or parsley (I went with parsley)

In a large bowl, thoroughly mix all the dressing ingredients until well combined.  Set aside.

In a separate large bowl, toss the vegetables then pour the dressing over them.  Toll gently till coated.  Cover and place in refrigerator for 15 minutes or ready to serve.

Again, this recipe was loosely based on the recipe found at Spicie Foodie.   I think I played with the spices a little until it was the way I knew my family would like it.   It was really good and will be on our list of foods to eat again.

Have a great one!  I am off to make Cream of Asparagus Soup and Artisan Bread!  Perhaps I can squeeze in some sewing too!

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