Kohlrabi-Blue Cheese Slaw

1. 1

   Soak the red onion in cold water, 10 minutes.

2. 2

   Meanwhile, cut the apple into matchsticks and toss with the lemon juice; set aside.

3. 3

   Toast the pecans in a medium dry skillet over medium heat, stirring occasionally, about 5 minutes.

4. 4

   Transfer to a cutting board and let cool slightly, then roughly chop.

5. 5

   Toss the kohlrabies, 1 teaspoon salt and a few grinds of pepper in a large bowl.

6. 6

   Combine the dressing and sugar in a small bowl.

7. 7

   Drain the onion, squeezing out any excess water, then add to the kohlrabies along with the apple, carrots, parsley and toasted pecans.

8. 8

   Add the dressing mixture and toss to combine; season with salt and pepper.

9. 9

   Let sit 1 hour before serving.

10. 10

    Blue Cheese Dressing

11. 11

    Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender.

12. 12

    Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley.

13. 13

    Season with salt and pepper.

14. 14

    (Makes about 2 cups.)

15. 15

    Photograph by Ryan Liebe

* Per serving · 4 servings · Values may vary.

No additional tips available.