Bright Napa Cabbage, Kohlrabi, Cilantro Slaw
Napa cabbage leaves have a much more loose, rumply and juicy leaves that capture all the dressings in this slaw, brightened up with sweet, crisp kohlrabi and a kick of cilantro.
Adapted from a forgotten source many years ago, stock image from Canva
Ingredients
½ head napa cabbage
¼ onion, thinly sliced
3-4 carrots, cut into thin matchsticks
1 kohlrabi, peeled, cut into thin matchsticks
¼ cup lemon juice
2-3 pinches salt, plus more to taste
½ bunch cilantro, roughly chopped
3 Tbsp apple cider vinegar wine vinegar
6 Tbsp olive oil
A splash of toasted sesame oil
Directions
Quarter the cabbage through the core. Use a sharp knife to cut the core out at an angle. Thinly slice the cabbage crosswise and place in a colander set inside a large salad bowl. Season with two generous pinches of salt to help draw out water, toss the slices, and set aside.
In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate. Set aside.
After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery [but often in the early summer it is quite juicy]). Place the cabbage in the bowl, add in the carrots & kohlrabi, and add the cilantro and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine.
Taste and adjust, adding the remaining macerated lemon juice and salt as needed. When your plate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for two-ish days.
