A while back, I believe I mentioned a desire to explore some lesser-known ingredients with you. I've been keeping a running list—including pickled tapioca, sorghum molasses and dried Persian limes—so do let me know if there's anything you're curious about. This is kohlrabi—from the German "kohl," meaning cabbage and "rabi," meaning turnip. It's a brassica, like cauliflower, kale and collards, and has all the same nutritional benefits: low in carbs and calories, high in fiber and antioxidants. It also comes in a deep purple color. Slightly sweet and fresh, with the faintest peppery bite, kohlrabi can be eaten raw or cooked. If raw, it needs to be peeled, but after cooking the tougher outer skin softens up plenty. With all the cozy soups and hearty braises we're eating at this wintry time of year, it's nice to have some cool, crunchy salads as a counterpoint, (here's one with celery root, and another with radicchio and grapefruit), so I used my kohlrabi in a crisp, sprightly slaw.
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