lunch

Kohlrabi and Apple Slaw

Growing Kohlrabi: A Garden Adventure

As a passionate gardener and food enthusiast, I’m always on the lookout for new and exciting plants to grow in my garden. This spring, while browsing through the Lexington Farmers Market, I stumbled upon some kohlrabi plants. Intrigued by their unique appearance and familiarity of their taste, I decided to be adventurous and give them a try in my backyard garden. I live in planting zone 6b, which provides the perfect conditions for a variety of cool-weather crops. I started with just four kohlrabi plants, nestled them into my garden, and embarked on a new gardening journey that led to making this kohlrabi and apple slaw.

The experience of growing kohlrabi for the first time was both educational and rewarding. Watching the peculiar bulbs swell and thrive in my garden sparked a sense of accomplishment and curiosity. Kohlrabi turned out to be quite easy to cultivate, thriving in the temperate climate and requiring minimal care. My only significant battle was with slugs, which seemed to have an insatiable appetite for the tender kohlrabi leaves. However, with some diligent monitoring and a few organic slug deterrents, I managed to keep them at bay.

This adventure in gardening not only expanded my culinary horizons but also reinforced the joy of trying something new. I encourage every home gardener to step out of their comfort zone and plant something they’ve never grown before. You might be surprised at the delightful discoveries waiting to be unearthed in your own backyard!

Why I love this Kohlrabi and Apple Slaw Recipe

Kohlrabi and apples make a delightful pairing in slaw because of their complementary textures and flavors. The crispness of kohlrabi mirrors the crunch of a fresh apple, creating a satisfying mouthfeel. Moreover, the mild, slightly peppery taste of kohlrabi provides a wonderful contrast to the sweet and tart flavor of apples. This combination results in a balanced and refreshing dish that is both flavorful and nutritious.

The pairing also works well because both kohlrabi and apples absorb flavors beautifully, allowing them to meld with the dressing and other ingredients in the slaw. The natural sweetness of the apple helps to mellow out the kohlrabi’s slight sharpness, making the overall taste more harmonious.

What is Kohlrabi?

Kohlrabi, often referred to as the German turnip, is a cruciferous vegetable that belongs to the Brassica family. This family also includes broccoli, cauliflower, and cabbage. Its name comes from the German words “kohl” meaning cabbage and “rabi” meaning turnip. It’s a bulbous vegetable, which comes in both green and purple varieties. It has a crisp texture and a mild, slightly sweet flavor that is perfect for this slaw recipe!

Kohlrabi is a versatile vegetable that can be eaten raw or cooked. The bulb is typically peeled and then sliced, diced, or grated, while the leaves, which are also edible, can be used similarly to kale or collard greens. Nutritionally, kohlrabi is a powerhouse, rich in vitamin C, potassium, and fiber, making it a great addition to a healthy diet.

How to Prepare Kohlrabi for Slaw

Preparing kohlrabi for slaw is straightforward. Here’s a step-by-step guide:

Selecting Kohlrabi: Choose firm, unblemished bulbs with fresh, green leaves if they are still attached. The smaller bulbs are usually more tender and less fibrous.
Washing: Rinse the kohlrabi thoroughly under running water to remove any dirt or debris.
Peeling: Use a vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi bulb. The skin can be quite thick, especially on larger bulbs, so ensure you peel it away completely.
Grating: For slaw, kohlrabi is best when grated. You can use a box grater or a food processor with a grating attachment to achieve the desired texture.
Slicing: If you prefer a chunkier slaw, you can also thinly slice the kohlrabi using a mandoline or a sharp knife. For this recipe, I went with a julienne cut to make the slices look like matchsticks. Here’s a helpful tutorial on The Kitchn.

What Can I Use as a Substitute for Kohlrabi?

If you can’t find kohlrabi or simply want to try a variation, there are several substitutes that can work well in slaw:

Cabbage: Since kohlrabi is part of the cabbage family, shredded green or red cabbage is a natural substitute. It offers a similar crunch and slightly peppery taste.
Turnips: Raw turnips can mimic the crisp texture of kohlrabi. They have a slightly stronger flavor but work well in slaws.
Radishes: For a spicier kick, radishes can be a good alternative. They add a peppery flavor and crunchy texture.

Where and When Can I Buy Kohlrabi?

Kohlrabi is available in many grocery stores, particularly those with a decent variety of fresh produce like Whole Foods and/or Trader Joe’s. It’s often found in the cooler months, as it is a cool-season crop. So think early spring or late fall. Here’s when and where you can typically find it:

Farmers’ Markets: Kohlrabi is a common sight at farmers’ markets, especially during its peak seasons in spring and fall. Buying directly from local farmers can also ensure you’re getting fresh, high-quality produce.
Grocery Stores: Look for kohlrabi in the produce section, often near other root vegetables or cabbages. Organic markets and specialty grocery stores may have it more consistently.
Growing Your Own: If you have a garden, kohlrabi is relatively easy to grow. It thrives in cooler weather, so planting in early spring or late summer can yield a good harvest. Plus, home-grown kohlrabi can be incredibly rewarding and ensures you always have fresh produce on hand.
- Here’s a helpful article with companion plants for kohlrabi.

Kohlrabi and Apple Slaw Recipe

Kohlrabi and apple slaw in a white bowl and garnished with purple basil.

Now that we’ve covered all the essentials about kohlrabi, let’s dive into a refreshing kohlrabi and apple slaw recipe. This slaw is perfect for a light lunch, a picnic side dish, or a topping for tacos and sandwiches.

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

2 medium kohlrabi bulbs, peeled and julienned
2 apples (Granny Smith or Honeycrisp work well), cored and julienned
1 small shallot, finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves, minced
3 tablespoons fresh herbs (such as parsley, basil and/or dill), finely chopped
Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED LET’S GET STARTED!

RECIPE STEPS

STEP 1: Prepare the Kohlrabi and Apples

Peel the kohlrabi bulbs and julienne.

Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.

Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: Make the Dressing

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.

Season with salt and pepper to taste.

STEP 3: Combine and Toss

Pour the dressing over the kohlrabi and apple mixture.

Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: Chill and Serve your Kohlrabi and Apple Slaw

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.

Give it a final toss before serving.

Spoonful of kohlrabi and apple slaw being served.

Serving Suggestions for Kolhrabi and Apple Slaw:

Serve this kohlrabi and apple slaw alongside grilled meats, fish, or tofu for a refreshing contrast.
Use it as a crunchy topping for fish tacos or pulled pork sandwiches.
Enjoy it as a light and healthy lunch on its own or with a slice of crusty bread.

Plate of kohlrabi and apple slaw topped with blue cheese crumbles. — ***Here I topped my apple slaw with blue cheese crumbles. Delicious add on!***

All in All

Kohlrabi may not be the most common vegetable in your kitchen, but it’s certainly worth exploring. With its unique flavor, crunchy texture, and nutritional benefits, kohlrabi can be a wonderful addition to your culinary repertoire. This kohlrabi and apple slaw is just one way to showcase its versatility, offering a refreshing and delicious dish that’s perfect for any occasion. So next time you’re at the market or planning your garden, consider giving kohlrabi a try – your taste buds will thank you!

If you like kohlrabi, you most likely enjoy turnips too. Check out my recipe for Mashed Turnips and Potatoes.

Kohlrabi and Apple Slaw

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Servings 6

Ingredients

2 medium kohlrabi bulbs peeled and julienned
2 apples Granny Smith or Honeycrisp work well, cored and julienned
1 small shallot finely diced
1/4 cup olive oil
1/4 cup mayo
2 tablespoons white balsamic vinegar
1 1/2 tablespoon stone ground mustard
1 or 2 garlic cloves minced
3 tablespoons fresh herbs such as parsley, basil and/or dill, finely chopped
Salt and pepper to taste

Instructions

STEP 1: PREPARE THE KOHLRABI AND APPLES

Peel the kohlrabi bulbs and julienne.
Core and julienne the apples. If you prefer, you can leave the skin on for added texture and color.
Combine the cut kohlrabi and apples in a large mixing bowl.

STEP 2: MAKE THE DRESSING

In a separate bowl, whisk together the olive oil, mayo, white balsamic vinegar, stone ground mustard, minced garlic, and finely diced shallot until well combined.
Season with salt and pepper to taste.

STEP 3: COMBINE AND TOSS

Pour the dressing over the kohlrabi and apple mixture.
Add the chopped fresh herbs and toss everything together until the slaw is well coated with the dressing.

STEP 4: CHILL AND SERVE YOUR KOHLRABI AND APPLE SLAW

Let the slaw sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
Give it a final toss before serving and garnish with additional herbs, if desired.

How to Make Smoked Mac and Cheese

Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating “Freedom Day” by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family. Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram.

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

History and Love for Macaroni and Cheese

Macaroni and cheese is Soul Food. The history, and deliciousness of this dish, and many others, are important to Black culture. Knowledgable food historians, like Adrian Miller, have taught us that macaroni and cheese was too often credited to President Thomas Jefferson. It was actually perfected by his enslaved chef, James Hemmings in the 18th century. The Netflix show, High on the Hog, guided us through Hemmings’ experience with studying French cuisine, life in Virginia, and his process of recreating the dish that became very popular in the Southern U.S.

Growing up, macaroni and cheese was an essential side dish for cookouts, celebrations, church functions, and holidays. I always felt like I hit the lottery, if I was the first to break the serving spoon through the golden crust on top of a freshly baked pan of macaroni and cheese. The steam and savory smell of cheese will forever live in my mind. It’s the perfect celebration food.

Today, knowing the history of macaroni and cheese has made me more appreciative of this dish, the many Black culinarians who have paved the way (often without credit), and my family who taught me traditions and recipes pridefully.

Inspiration for Your Juneteenth Cookout

For this Juneteenth Cookout, my Smoked Macaroni and Cheese recipe is on the Bad & Boujee (Southern Decadence) menu!

These dishes offer a luxurious twist on traditional cookout recipes. Gourmet options, including Beef Ribs with Blackberry Whiskey BBQ Sauce, Margarita Infused Watermelon, and Blood Orange, Beetroot, Walnut, Feta Salad with Orange Vinaigrette, ensure a lavish and indulgent culinary experience for all who gather around your Juneteenth table.

Dash of Jazz – Deviled Egg Dip

Sense and Edibility® – Guava BBQ Party Meatballs

Cooks with Soul – Beef Ribs with Blackberry Whiskey BBQ Sauce

Gimme From Scratch – Blood Orange, Pickled Beets & Feta Salad

Her Mise En Place – Smoked Macaroni and Cheese

Flights and Foods – Hibiscus Spritzer

Dash of Jazz – Margarita Infused Watermelon

Kenneth Temple – Sweet Potato Cheesecake with Butter Pecan Sauce

You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.

How To Make Smoked Macaroni and Cheese

Mise En Place

1 lb of dry macaroni noodles
4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/2 teaspoon of fine sea salt
1/4 teaspoon of ground black pepper
1 teaspoon of smoked paprika – divided
1 tablespoon of Dijon mustard
One 8 oz block of cream cheese – cut into 10- 12 small cubes
2 cups milk – warmed slightly on the stove or in the microwave
1 cup of mild cheddar cheese- shredded + more for topping
2/3 cup sharp cheddar cheese- shredded + more for topping
2/3 cup Gouda cheese- shredded + more for topping
2/3 cup Asiago cheese- shredded + more for topping

Equipment Needed for Smoked Mac and Cheese

To make smoked macaroni and cheese, you need the right equipment! Here’s what you need:

A smoker – I know it sounds obvious, but having a good smoker allows you to cook food at a much lower temperature and for a longer time than a grill.
A cast iron skillet (without enamel) – It’s a timeless pan that is incredibly heat resistant. Also, if your skillet is well seasoned, you won’t have any trouble with the mac and cheese sticking. I’ve always had a pretty easy cleanup after making this dish.
Your favorite wood chips – We often use hickory, but you can use milder flavored wood if you prefer. I’ve found this article by The Spruce Eats, to be helpful when choosing wood for the smoker.

Recipe Steps and Cooking Tips

1. Preheat the smoker and cook the noodles.

Start by preheating the smoker to 225 degrees F. While the smoker warms, cook your macaroni noodles until al dente, drain, and set aside.

2. Make a Roux and whisk in warm milk.

In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for one more minute until thickened and smooth. Turn off the heat.

3. Add seasonings and cheeses to finish the sauce.

With the heat off, whisk in the onion powder, garlic powder, 1/2 teaspoon of smoked paprika, salt, and pepper. Stir in the mild cheddar, sharp cheddar, asiago, and gouda cheeses until melted.

Tip: If the sauce seems too thick, stir in 1 -2 tablespoons more milk.

4. Add cream cheese and pasta.

Spoon in dollops of cream cheese. Add the cooked macaroni noodles and fold in gently.

5. Top with additional cheese.

Top the macaroni and cheese mixture with additional shredded cheese and sprinkle the remaining 1/2 teaspoon of smoked paprika.

6. Lastly, SMOKE it low and slow!

Transfer the skillet to the smoker and cook for 45-50 minutes. Remove and serve warm.

TIP: The lower and slower, the better! You don’t want to smoke higher than 225 F because the mac and cheese could dry out. You also want to cook it least 45 minutes to allow the dish to take in that good smoky flavor.

Pan of smoked mac and cheese in the smoker. — We place our mac and cheese on the bottom rack. There’s a pan of water sitting above it on the top rack.

Storing Leftovers

I recommend storing any leftovers refrigerated in an air-tight container. This can be stored for 3-4 days.

I have found this dish to reheat well in the microwave. Be sure to stir often if you reheat in the microwave. You can stir in a splash of milk if needed to restore the creaminess.

All in All

This is one of my favorite dishes to make on the smoker. The subtle smoke infused into the pasta and cheese adds flavor that is not overpowering. The blend of cheeses gives it richness and a creaminess that is so delicious.

I think of this dish as a nod to my family and Chef Hemmings.

Happy Juneteenth!

Don’t forget to Pin this for later!

Smoked Mac and Cheese

5 from 9 votes

Print Recipe

Course Side Dish

Cuisine American

Servings 8

Ingredients

1 lb dry macaroni noodles
4 tbsp unsalted butter
1/4 cup all purpose flour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp ground black pepper
1 tsp smoked paprika divided
1 tbsp Dijon mustard
8 oz cream cheese
2 cups milk warmed slightly
1 cup mild cheddar shredded + more for topping
2/3 cup sharp cheddar shredded + more for topping
2/3 cup Gouda shredded + more for topping
2/3 cup Asiago shredded + more for topping

Instructions

Preheat smoker to 225 degrees Fahrenheit.
Cook macaroni noodles to almost al dente, drain and set aside.
In a small pan or in the microwave, warm milk slightly.
In a large cast iron skillet, melt butter over medium-low heat. When butter is melted, add flour and whisk constantly for 1-2 minutes. While whisking, add in warm milk and Dijon mustard. Cook for 1 more minute until thickened and smooth. Turn off heat.
With the heat off, whisk in onion powder, garlic powder, 1/2 tsp smoked paprika, salt, and pepper. Stir in mild cheddar, sharp cheddar, asiago and gouda cheeses until melted. *If sauce seems too thick, add in 1 -2 tablespoons more of milk.
Spoon in dollops of the cream cheese.
Add cooked macaroni noodles and fold in gently.
Top the mixture with additional shredded cheese and sprinkle on the remaining 1/2 tsp of smoked paprika.
Transfer skillet to the smoker. Cook for 45-50 minutes. Remove and serve warm.

Keyword cheese, cookout, dinner, grill, macaroni and cheese, smoked

A Flavor Explosion: Bacon and Tomato Sandwich with Herb Aioli

Jump to Recipe

Not having lettuce isn’t a problem for this “BLT”. This bacon and tomato sandwich includes an herb aioli and toasted sourdough.

I was craving a BLT last week. It was all I could think about whenever I passed by the ripening tomatoes on my kitchen window sill. I finally gave in to making one; sure enough, I didn’t have any lettuce. None in the fridge. None in the garden. I even texted my neighbor, who I knew was at work, to see if she had any in her garden. I at least started with, “Not an emergency…” Luckily, she’s cool and said she’d do the same. Unfortunately, because of the heat, her romaine bolted.

Regardless of the setbacks to having the sandwich, I felt I deserved, I pushed through. I still made this delicious BLT. I had plenty of fresh herbs on my deck planter. So, I grabbed a handful of basil, chives, and parsley to mix into the mayo with fresh lemon zest, juice, and seasonings. Between the crispy bread, bacon and tomato, and bright aioli, I forgot that I was missing lettuce on my BLT.

I am confident you’ll enjoy this recipe if you find yourself without lettuce or want to skip it.

Choosing the Right Tomato For Your Sandwich

Ultimately, the choice of tomato type depends on personal preference and the overall flavor profile you aim to achieve.

When it comes to crafting the perfect sandwich, the choice of tomato can make all the difference in elevating the flavor profile to new heights. Opting for the right tomato type is crucial for achieving that ideal balance of sweetness, juiciness, and acidity that complements the other components of your sandwich.

Heirloom tomatoes, with their diverse shapes and colors, offer a rich, nuanced taste that adds a layer of sophistication. On the other hand, beefsteak tomatoes, known for their large size and meaty texture, are a go-to option for a hearty and juicy bite. Cherry or grape tomatoes, with their burst of sweetness, bring a delightful pop to each mouthful. Ultimately, the choice of tomato type depends on personal preference and the overall flavor profile you aim to achieve.

So, the next time you assemble your favorite sandwich, consider the tomato type and watch as it transforms your culinary creation.

Here’s how to make my Bacon and Tomato Sandwich with Herb Aioli…

Mise En Place

For the Sandwich

8 slices Bacon – cooked to your desired doneness
4 slices of toasted sourdough bread slices
1 large heirloom tomato – cut into 4 thick slices

For the Aioli

3/4 cup of mayonnaise
1/2 tbsp. of lemon zest
1 tbsp. of lemon juice
3 tbsp. of fresh herbs – chopped (I used a combo of chives, basil, thyme and parsley)
salt and pepper, to taste
1 small shallot – peeled and minced

Recipe Steps and Cooking Tips

Step 1: Crispy Bacon Bliss

Let’s kick things off with the star of the show – bacon! We all know and love the savory, crispy goodness that bacon brings to the table. Start by frying up 8 slices to your desired level of crispiness. Whether you prefer it slightly chewy or extra crispy, the choice is yours. Once your bacon reaches perfection, let it rest on a paper towel to drain any excess oil, allowing it to cool to the ideal temperature.

Step 2: Toasted Sourdough Elegance

While the bacon is sizzling away, take a moment to toast 4 slices of sourdough bread. There’s something wonderful about the combination of the slightly tangy sourdough and the smoky bacon – it’s a match made in sandwich heaven!

Step 3: Herb-Infused Aioli Magic

Now, let’s talk about the secret sauce that takes this sandwich to the next level – the Herb Aioli. In a small bowl, whisk together 3/4 cup of mayonnaise, a minced shallot, 1/2 tablespoon of lemon zest, and 1 tablespoon of lemon juice. The real magic happens when you add a generous handful of fresh herbs – think chives, basil leaves, thyme, and parsley. The herbs bring a burst of freshness that perfectly complements the richness of the bacon.

Season your aioli with a pinch of salt and a grind of black pepper, adjusting to your taste preferences. This aioli isn’t just a condiment; it’s a flavor-packed symphony that ties the entire sandwich together.

Fresh shallot takes the place of garlic that is usually found in aioli.

Step 4: Building the Ultimate Bite

With all the components ready, it’s time to assemble these mouthwatering sandwiches. Grab two slices of your perfectly toasted sourdough and generously spread 1 1/2 to 2 tablespoons of the herb aioli. Here’s where the magic happens – layer on two thick slices of heirloom tomato. The juicy sweetness of the tomato is the perfect contrast to the savory bacon.

But we’re not stopping there – add a generous helping of crispy bacon on top of the tomato. The combination of textures, from the crunch of the bacon to the juiciness of the tomato, is pure perfection.

Finish off your creation by topping it with an optional additional dollop of aioli (because why not? 🤷🏾‍♀️) and cap it with the remaining slices of toasted bread. Press it all together gently, and you’re ready to experience the symphony of flavors in every bite.

Recipe Tips

Tip 1: Don’t have sourdough bread? No problem. Use your favorite bread instead.

Tip 2: Toast your bread in a pan with a little fat. Using butter or even a little bit of the bacon fat adds so much more flavor. It can also give you a nice crispy toast if you’re like me and don’t own a toaster.

Tip 3: Use your favorite tomato variety and ensure it’s ripe.

Tip 4: Cut your tomato with a serrated knife to prevent squishing the tomato. Tomatoes have thick skin, and the teeth of a serrated blade are perfect for breaking through it.

All in All

Undoubtedly, not having lettuce couldn’t stop me from enjoying end-of-summer tomatoes. This bacon and tomato sandwich is filling, tasty, and easy to make. I truly appreciate the freshness of the aioli and the balance between flavors and textures. All around, this is one of my favorite sandwiches of the summer.

If you’re looking for another way to use up those tomatoes before fall arrives, check out my recipe for Fresh Marinated Tomatoes.

Bacon and Tomato Sandwich with Herb Aioli

5 from 4 votes

Print Recipe

Prep Time 10

Cook Time 5

Course Brunch, Lunch, Main Dish

Cuisine American

Servings 2

Ingredients

For the Sandwich

8 slices Bacon, cooked
4 slices Toasted sourdough bread
1 large heirloom tomato cut into 4 thick slices

For the Aioli

3/4 cup mayonnaise
1/2 tbsp lemon zest
1 tbsp lemon juice
3 tbsp fresh herbs, chopped Chives, Basil leaves, thyme and parsley
salt and pepper, to taste
1 small shallot, minced

Instructions

Start by frying the bacon to your desired crispiness. Drain excess oil from your cooked bacon strips and set them aside to cool.
Next, toast your sourdough bread slices.
Make the aioli: Whisk together the mayo, minced shallot, lemon zest, lemon juice, and herbs in a small bowl. Add salt and pepper to taste. Set aside.
Slice your tomato into several thick rounds.
Assemble your sandwiches: Spread 1 1/2 to 2 tablespoons of aioli on two toasted bread slices. Layer two slices of tomato onto the dressed toasts. Top the tomato with 4 pieces of bacon.
Finish each sandwich by topping it with additional aioli (optional) and the remaining toasted bread slices. Serve and enjoy!

Keyword aioli, bacon, bread, brunch, herbs, sandwich, sour dough, tomato