I’m always on the lookout for fresh carbs that come together quickly. You obviously can’t bake a loaf of bread on a whim, so I was on the lookout for some good tea or soup-dunking fare (sweet or savoury is always a dilemma, am I right?). While I’ve never had them before, biscuits seemed like a pretty good idea. They are very appealing with their crunchy looking golden brown exterior and soft-pillowy insides. I could only imagine the number of varieties of biscuits one could make once you have a solid base recipe in your repertoire, so I was off on a mission to find one.
Ok, I’ll admit, the Kohlrabi doesn’t play a more or less important role in this slaw than the other vegetables. So, why does it get a starring role in the title of the recipe you ask? Well, because I was so excited to be using it! I received my CSA box and in it was a little kohlrabi, that I had no idea what to do with (and that beautiful purple spring onion! Can’t get enough. Is it normal to get this excited over produce?). I tasted a little piece and it basically tasted like a hard, crunchy piece of cabbage. It definitely isn’t as strange as it looks. I also read that you can use its leaves in the same way that you use kale or another winter green. So exciting!