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!
We went to Peru a little while ago and I didn’t really know what to expect in terms of food. I wasn’t sure how difficult it would be to eat as a vegetarian but it worked out pretty well! One of my favorite things (that even my meat loving boyfriend ordered again and again) was the quinoa soup that was ubiquitous. I never really knew exactly what to expect, it came in a number of different forms. Sometimes there was a variety of vegetables, sometimes very few. Sometimes it had dairy, sometimes it did not. But it was always delicious.