a.k.a. “CSA Slaw” by Chef Mario
-half a bunch baby red russian kale
-1 heads of kolrabi
-1 bunch carrots
-2 tablespoons exta virgin olive oil
-2 tablespoons cider or sherry vinegar
-1 tablespoon dijon mustard
-salt and pepper to taste.
-With a very sharp peeler or paring knife, remove all the outer layer of skin on the kolrabi. It can be a bit fibrous. Peel the carrots as well, or leave the skin on if you prefer.
-With a sharp knife, cut the kolrabi and carrots into slices then into sticks, or just grate on a box grater. The kale you’ll want to slice as thin as you can.
-Place your veggies in a large mixing bowl, and add the oil, vinegar and mustard and season to taste. Mix and let sit for 5 minutes. Easy breezy!
-The crunch is the best part of this dish, so I would not do it too far ahead.
-Kolrabi is very nice pan roasted. just peel, cut into bite size pieces, and pan roast with a little oil, until they color a little and are tender.
-The greens can be removed and cooked like collards. May take awhile, but they are delicious!