Kohlrabi & Turnip Slaw with Walnuts & Bacon
We’ve got another recipe that highlights two seasonal vegetables that our CSA members will be receiving in their veggie boxes this week. Kohlrabi and turnips! These two ingredients pair really well together when roasted in the fall, but now that we’re in full blown summer mode and it’s getting warmer outside I thought a nice and refreshing slaw would be a great way to pair these two crunchy vegetables together. I’m so happy with how this recipe turned out. It’s one of those great “gateway” recipes to turn to if you’re trying to get someone to try kohlrabi or turnips for the first time. Between the crunch, refreshing dressing, and salty bacon this is a salad that will hopefully satisfy everyone at your table. It’s easy to prepare (once you’ve got all of your veggies chopped) and travels really well so if you are having a social distance backyard bbq at a neighbors or someone’s house a short car ride away this will transport just fine. We topped our slaw with some locally made blue cheese crumbles for good measure, but this will also taste fine if you’re fresh out or don’t eat dairy. This is also a great slaw to top on a hamburger if you’ve got leftovers (we served leftover slaw on burgers a night after we originally made this and it was awesome!) Anyhow, you all get the point! This is a tasty recipe using simple ingredients that hopefully many of you can find at your local farmers market or grocery store.
Kohlrabi & Turnip Slaw with Bacon & Hazelnuts
Prep Time: 20 minutes Cook Time: 10 minutes Serves: 6 as a side
- 4 slices thick cut bacon, chopped
- 1/4 cup walnuts
- 1 medium size head of kohlrabi
- 1 bunch of salad turnips (with their greens)
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon dried parsley
- hefty pinch of salt
- crumbled blue cheese for serving
- flakey sea salt and black pepper to taste
- Add the bacon to a medium sized cast iron pan set over medium heat. Fry the bacon until it's cooked through and crisp. Remove the bacon from the pan and set aside to drain. Pour out the bacon grease and reserve it for another use. Add the walnuts to the same pan (no need to wipe it out) and toast them over medium heat until they are browned all over and nicely toasted. About 8 minutes. Shake the pan often to prevent burning and even toasting. When the walnuts are done, remove them from the heat and when cool enough to handle, roughly chop them.
- Use a sharp knife to peel the kohlrabi. Then use that same sharp knife to cut the kohlrabi into thin matchsticks. Add the kohlrabi to a large bowl.
- Remove the greens from the turnips and set them aside. Use a sharp knife to slice the turnips into thin matchsticks. Add them to the bowl with the kohlrabi. Then stack the turnip greens together and use the same sharp knife to slice the greens into thin ribbons. You want about 2 cups worth of greens. If you have way more greens than that, you can save them for another use. Add the greens to the bowl with the turnips and kohlrabi.
- In a small mason jar combine the apple cider vinegar, olive oil, mustard, honey, parsley and salt. Secure the lid and shake until the dressing is well combine. Taste for seasonings and adjust as needed. Drizzle the dressing over the slaw and toss to coat.
- Sprinkle the slaw with the bacon, walnuts and blue cheese crumbles. Season with a pinch of flakey sea salt and black pepper to taste.
NotesUse this recipe as a guide and adjust measurements and ingredients as necessary.