Kohlrabi Slaw with Pear and Radish
By Market Chef Maggie Perkins
3-4 small bulbs kohlrabi (JBG Organics)
1 bunch radishes (JBG Organics)
½- 1 bunch fresh mint (JBG Organics)
3-4 small, firm pears (Engel Farms)
Creamy Honey Habanero Chevre Dressing (recipe, below)
3-4 ample handfuls baby super greens (Joe’s Organic Microgreens)
Trim greens from kohlrabi (reserve for using as you would any green, or add, shredded finely, to slaw or salad). With a sharp paring knife, remove tough outer peel, slide thinly, then stack slices and cut into “matchstick” slices.
Remove greens from radishes, again reserving as suggested above, and slice horizontally in razor-thin slices. Remove mint leaves from stems. Chop finely. Cut pears in half, vertically. Remove core. With peeling on, slice into razor-thin half-moons.
Toss kohlrabi, radishes, mint and pears in a large bowl with Creamy Honey Habanero Chevre Dressing. Adjust seasonings as necessary. Mound slaw on a platter lined with super greens. Serve.
Serves 4 as a side dish, 2, as an entrée salad
Creamy Honey Habanero Chevre Dressing
2 T neutral oil (like grapeseed)
2 T Honey Habanero Balsamic Vinegar (The Whole Apple & Vinegar Co.)
2 oz. soft chevre, brought to room temperature (Pure Luck Farm and Dairy)
2 T plain Greek-style yogurt (Mother Culture)
In a large mixing bowl, add 2T vinegar. Vigorously whisk in oil added in a steady, slow stream. When blended well, whisk in softened chevre, then yogurt. Chill.
Photos by Maggie Perkins