Shaved Cabbage, Kohlrabi, and Carrot Slaw
Rochelle is a yoga teacher who volunteers at Ophelia's Place, a non-profit helping those struggling with eating disorders.
Raw, raw, raw. All I crave in the summer are vegetables in their purest states. The trick for a fine raw slaw is to shave the vegetables as thinly as you can. Here, I eschew the traditional mayonnaise-based sauce in favor of a garlicky, peppery vinaigrette. Allowing the vegetables to marinate in the dressing for a few hours will serve you well, as they’ll break down a bit and absorb much more flavor. This recipe requires a few cheats—fermented plum vinegar, sesame oil, and tahini, which are, of course, not local. But I find it’s well worth the splurge.
Recipe from The Call of the Farm: An Unexpected Year of Getting Dirty, Home Cooking, and Finding Myself copyright© Rochelle Bilow, 2014. Reprinted by permission of the publisher, The Experiment.
- Servings Serves 8 to 10
Ingredients
- 2 cups grated savoy or napa cabbage*
- 2 cups grated carrot*
- 1 cup peeled and grated kohlrabi*
- 2 tablespoons finely chopped garlic
- ¼ cup apple cider vinegar*
- 1 teaspoon ume (fermented plum) vinegar
- 1 tablespoon tahini
- ½ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
- ¼ cup toasted sesame oil
- ¼ cup finely chopped fresh parsley
- Salt, optional
* Metric conversions by The Cook’s Cook:
2 cups grated cabbage = 700 grams
2 cups grated carrot = 190 grams
1 cup grated kohlrabi = 100 grams
¼ cup fluid = 2 fluid ounces = 59 ml
Preparation
Finely shave the vegetables, using either a box grater or the grater attachment of a food processor.
In a large mixing bowl, whisk together the garlic, vinegars, tahini, and pepper. Slowly stream in the oils, whisking the whole time. Add the cut vegetables and use a spoon to coat them completely with the vinaigrette. Taste, and adjust seasoning if desired (I find the ume vinegar imparts enough of a salty taste for me, but you may certainly add salt).
Let marinate for at least one hour, preferably more, and finish with fresh parsley when it’s time to serve. I think this tastes best at room temperature.
Rochelle Bilow
Rochelle is a yoga teacher based in Syracuse, New York. She also works with Ophelia’s Place, a nonprofit that aims to educate and help those struggling with eating disorders, disordered eating, and body dissatisfaction. Prior to that, Rochelle served as senior associate web editor and social media manager at Bon Appétit. Visit her website or follow her online @RochelleBilow.
Courtesy photo
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