I plan on sharing a few dishes inspired by my recent trip to Spain, but vegetables were what I craved when I got home. I ate more meat while I was away than I had planned (I have no regrets... it was all really good and totally worth it) and when I returned I just wanted salad. We had a few heads of cabbage and kohlrabi tucked in our vegetable drawer and then I came across a recipe in Ottolenghi's Plenty that called to me. His version has dried sour cherries, but I thought some fresh cranberries would be a great substitution. I didn't quite expect this slaw to be as addictive as it is. I think it's that combination of garlic and lemon, along with the tart cranberries and the beautiful crunch of the kohlrabi that keeps you wanting to go back for another forkful.
Cabbage and Kohlrabi Slaw
Slightly adapted from Ottolenghi's Plenty
1 medium or 1/2 large kohlrabi
1/2 white cabbage (8 to 9 oz)
Large bunch of dill, roughly chopped
1 cup fresh cranberries, sliced in half
Grated zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
1 garlic clove, minced
1/2 tsp sugar
1. Peel the kohlrabi and cut into thick matchsticks that are about 1/4 inch wide and 2 inches long. Slice the cabbage into 1/4-inch thick strips.
2. Put all the ingredients in a large mixing bowl. Use your hands to massage everything together for about a minute so the flavors mix and the lemon can soften the cabbage and cranberries. Let the slaw sit for about 10 minutes.
3. Check for seasoning and, if necessary, add more salt. Transfer to a serving bowl.