2 medium-large bulbs kohlrabi, cut into matchsticks
1 baby cucumber, spiralized
1 baby yellow squash, spiralized
1 baby zucchini, spiralized
1/4 cup rice vinegar
2-3 tablespoons shichimi togarashi
Place all ingredients in a medium bowl, toss to evenly distribute all ingredients. Refrigerate at least 1 hour prior to serving.
I guess technically this is more of a raw salad than a slaw (but what’s the difference really? kohlrabi is in the cabbage family after all) but the name kohl slaw is too good not to use. I love kohlrabi so I was excited to see it in my produce box last week. I think it is so good raw so I thought I’d use it in some sort of salad. I was going to use my mandoline to make it into thin strips but it kept sticking on the blades so I chopped it up into matchsticks the best I could. I spiralized the rest of veggies with my decidedly not fancy spiralizer which made them not only pretty but a great size to suck up the vinegar and flavor from the shichimi togarashi while it marinates in the fridge. This is a wonderful salad to bring to a cookout or picnic because not only does it take like 10 minutes to make, it is full of flavor (thanks, 7-spice powder!), can be made ahead of time and is perfectly safe to sit outside in the heat (I know how people are about mayo-based salads even if I disagree with them) and is vegan and gluten-free.