There’s a great restaurant in Brooklyn called Prime Meats, and one of our favorite things to order is this kohlrabi and radish salad, remoulade style (think coleslaw). It’s a great way to eat kohlrabi, which somehow, is mystifying to most of us. Here’s how we copied it at home:
1 medium sized kohlrabi
salt and pepper
Mandoline a medium sized kohlrabi and several radishes. Then cut them length-wise into matchstick shapes.
Remoulade sauce: (We loosely followed this recipe from the cookbook Julia and Jacques Cooking at Home)
1 lemon or lemon juice
1/4 tsp salt
1/2 tbsp Dijon mustard
1 1/2 tbsp sour cream
1 tbsp mayonnaise
1/8 tsp ground black pepper
Coat the kohlrabi and radishes with the remoulade sauce, and garnish with some dill. This does keep well in the fridge, and serves around 4.