Onto the Rooftop: Crown Heights & Kohlrabi

Recipe by Stefanie Kleinburd | Photos and Words by Ryan LeMere

You know when you run into a vegetable by accident? Much like a person on the street? It is magic. And it happened to us. With kohlrabi.

Sorry kale, we’re having an affair with kohlrabi this summer. This strange, cabbage spin-off was giving us eyes and we loved it. Turns out, kohlrabi is actually a gracefully compounded word from German: joining cabbage (kohl) and rabe turnip (rabe). In Kashmir, it’s monj and in Hindu, it’s nookal.

For us, kohlrabi was just the excuse we needed to come together and share an afternoon in Brooklyn.

Warm spring and summer months are the perfect time to take advantage of the full range of health benefits raw foods provide. Rich in antioxidants, digestive enzymes, fiber, and – this slaw in particular – Omega-3 fatty acids and indole-3-carbinol (thanks to superfoods kohlrabi, kale and purslane), you’ll enjoy an anti-inflammatory, hormone balancing, and cancer preventative boost.

Kohlrabi Salad with Dragon Dressing

Serves 4-6
Dressing
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 small shallot, sliced finely
Dash of ground turmeric
Pinch sea salt
Freshly ground pepper, to taste
Slaw
1 large purple kohlrabi, peeled and grated
½ bunch lacinto/dinosaur kale, stems removed and leaves sliced finely
Small bunch of purslane, leaves roughly chopped*
4 medjool dates, pitted and chopped
½ cup of walnuts, roughly chopped

*Look for small leaves, which are usually most tender. If you can’t find purslane at the market, you can always substitute with parsley.

In a small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, and turmeric. Season with salt and pepper, mix in the shallot and set aside for at least five minutes.

Mix together the kohlrabi, kale and purslane in a medium sized bowl. Fold in the dates and walnuts. Pour on the Dijon dressing and mix until well combined. Season with salt and pepper to taste.