Kohlrabi Slaw with Peanut Sauce
Recipe by aNNA sHIFFlER FROM THE dAILY lOAf bakery
Anna is co-owner and head baker at the Daily Loaf Bakery in Hamburg, PA. Along with her husband, they bake naturally leavened bread focusing on Pennsylvania grown grain, fresh milled flour, local and organic ingredients and a long, slow fermentation. In addition to bread, they bake pastries inspired by seasonal fruits and vegetables and take their cues from traditional European classics.
This is a super simple, light, slaw, and a play on the traditional Peanut Noodles from Thai cuisine. It focusses on the sauce, and almost any vegetable can be added in. Kohlrabi acts as the “noodle.” If your looking for a more filling recipe, prepare this dish with noodles of your choice and add Kohlrabi for a nice crunch.
Ingredients
Vegetables
4-5 small heads of Kohlrabi peeled and julienned : about 4 cups of Kohlrabi matchsticks
Two cups of cabbage, julienned
Carrot, scallion, peppers to mix in, optional
Peanut Sauce
1/4 cup of peanut butter
2-5 Tablespoons of water: enough to loosen the peanut butter and make a pourable sauce
1/2 teaspoon of sesame oil
2 teaspoons of soy sauce or tamari
Hot sauce optional
2 cloves of garlic minced
Method
Julienne the veggies, dress with peanut sauce and enjoy. This slaw delicious as is or can be doctored up with a protein of choice, fresh herbs, etc. Consider adding marinated tofu, sliced avocado, fresh cilantro, or a fried egg to make it into a meal!
