Market Coleslaw with Sweet Corn, Kohlrabi and Carrots

        From the blog For Love of the Table

1/4 of a 1 1/2 to 1 3/4 lb. head of green/white cabbage, finely shredded (about 4 to 5 oz. trimmed weight)

1 small kohlrabi, peeled and cut into a scant 1/8-inch julienne (about 3 to 4 oz. trimmed weight)

1/3 lb. carrots, peeled and coarsely grated (about 4 oz. net)

1/2 oz./1/4 c. very thinly sliced red onion (use a mandolin)—rinsed under cold running water (in a sieve) and well drained

1/2 T. freshly squeezed lemon juice, plus more as needed

1/2 t. kosher salt, plus more to taste

2 large ears sweet corn, roasted and cooled

1 recipe Ranch Dressing, made with 2 T. lime juice, 2 T, minced parsley, 1 T. chopped dill and 1 T. minced mint (see note)

Freshly ground black pepper

 

Place the first four ingredients in a large bowl and add a half tablespoon of lemon juice and a half teaspoon of kosher salt.  Toss to distribute the salt and lemon.  Set aside for an hour (refrigerating if the room is warm).

 

Cut the kernels away from the corn cobs.  Run the back of your knife down the length of each cob, going all the way around, releasing the "milk" and residual bits of corn.  Add these scrapings to the kernels.  You should have about 2 cups of cut corn. 

 

Add the corn to the bowl of shredded vegetables and toss to combine.  Drizzle in about 2/3 to 3/4 of the dressing and toss to coat.  Add as much of the remaining dressing as is necessary to coat everything and make a moderately creamy slaw.  Taste and correct the seasoning with kosher salt, black pepper and lemon juice.  If you like a very sweet slaw, you might need to add a drizzle of honey...but I find that the corn and carrots add plenty of sweetness without additional sugar.

 

If not serving immediately, chill.  This slaw keeps well for 3 or 4 days.  Serves 6 generously as a side.

 

Note:  You may of course vary the herbs as you prefer.  More dill will give a tangier impression...more mint a sweeter flavor profile.