Hello everyone, happy Monday to you! Wow the weekends sure go by quickly, especially during the summer months. For those of you who may not know me, my name is Erin Dressander, a native of Grand Rapids and a local food lover. I started working with Doorganics well over a year ago writing recipes for your bins. Now that we have this cool blog you will see me pop on and come up with some simple and tasty recipes for you. I am a hair stylist by day, but blogger and cooker by night. My passion for cooking started when I was just a little girl. I needed a chair to stand on in the kitchen with grandma and mom. I can give them most of the credit, but I also branched off and went to Culinary School out of highschool at the Grand Rapids Community College. I have dabled in actual restaurant work in the back of the house, but now a days all my love for food comes from the heart and home. I love to entertain, cater small parties, garden, can and of course EAT! Feel free to check my blog out at www.create-eats.com. If you have any questions or requests, feel free to reach out.


So let’s get back to the task at hand by featuring a recipe with this very unique vegetable. KOHL~RABI. Kohlrabi is a perennial vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. Please don’t be intimidated of this lovely, versatile vegetable.

kohrabi slaw 1

Asian Kohrabi Slaw

– 3 medium kohlrabi stems, peeled and grated

– 2 carrots, grated

– 2 scallions, white and light green parts, chopped

– Leaves from 10 to 15 stems parsley, chopped

– 1/2 teaspoon freshly grated ginger

– 1 tablespoon sesame oil

– 4 tablespoons rice vinegar

– 1 tablespoon Thai sweet red chili sauce

– 1 teaspoon Sriacha hot chili sauce (optional)

– 2 tablespoons chopped peanuts (optional)


Combine the kohlrabi, carrots, green onions and parsley in a large bowl. (Either use a hand grater or a food processor for the kohlrabi and carrots)

Whisk together the ginger, sesame oil, vinegar and the sweet and hot chili sauces, if using, in a small bowl to form an emulsified vinaigrette. Pour over the slaw mixture and toss together. Top with peanuts if you would like.

**This slaw can be made the day before and refrigerated up until use**

On top of this cool vegetable, your bin this week is chuck full of fabulous other items that just scream summer. Off the top of my head while looking at the list, I see opportunity for the following…mango salsa, tomato salsa, cucumber salsa (sensing a trend here), roasted garlic served with toasted naan bread, grilled nectarines drizzled with honey…and the list could go on.

I hope you all have a fantastic week and enjoy it to the fullest, I know I will!

Stay tuned for more cool recipes!

Signing Out.

E. Dressander


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