The best part about this recipe is how the ingredients (apple, cabbage, kohlrabi) scream late fall, yet the flavors feel more like a summer snack. Instead of having to use a bunch of out-of-season ingredients, this one utilizes fall ingredients in a new way. This recipe is even easier if you have precooked shrimp, like the ones I had hanging out in the freezer. Fresh ones would probably taste better, but then you'd have to poach them, let them cool, and peel them.
This is the first time I'd ever bought kohlrabi, and I had to ask the nice man working in Whole Foods to make sure I was buying the right thing. It has a hard outer layer and was kind of a pain to peel. But underneath was an applelike center that grated easily. Everything else about the recipe is a cinch, and not much harder than tossing everything into a very large bowl. But I still have one more bulb of kohlrabi.
Anybody know what to do with it?
- 2 cups green cabbage, sliced thinly
- 1 1/2 teaspoons salt
- 1 cup apple, peeled and grated
- 1 cup kohlrabi, peeled and grated
- 1/4 cup canola oil
- 2 teaspoons lemon juice
- 2 tablespoons apple cider
- 1 1/2 teaspoons ground coriander
- Pinch of black pepper
- 16 to 20 medium shrimp, cooked, tails and heads removed
Toss the cabbage into a large bowl with the salt. Set aside for half an hour.
Meanwhile, combine the apple, kohlrabi, canola oil, lemon juice, apple cider, coriander, black pepper, and the shrimp.
Squeeze as much of the liquid out of the cabbage as possible. Dry on paper towels and then toss with the rest of the ingredients. Season with salt if needed.