The monthly challenge for July is Kohlrabi.
It is so cute the way my daughter (now 27 months old) says “coal-wabby”. Her enthusiasm for my monthly challenge has really been wonderful. We use the new fruits or vegetables to do some sensory exploration and talk about different attributes of them, increasing her vocabulary and language skills.
We tried Kohlrabi as chips & pickled. Homemade chips are a great way for children to experience new vegetables if they are particularly fond of crunchy textures.
Pickled in an asian style slaw was perfect for a few different applications
1) in a Vietnamese roll for a variation of a Bahn Mi
2) in Rice paper rolls with oyster sauce flavoured pork mince, bean shoots & fresh coriander
Asian Style Carrot, Beet & Kohlrabi Slaw
Julienne your raw carrot, beetroot & kohlrabi so that they look like matchsticks. In your bowl, make the pickling juice with the following ratio of ingredients 1 cup water: 2tbsp Caster Sugar: 2tbsp Rice Wine Vinegar: 1tsp Salt. You will need enough to soak the vegetables in.
I like to let this sit for at least 30 min. You can do this first and then make your chicken or pork ready to fill your rolls or rice paper rolls.
My toddler was not a fan of the texture of the rice paper roll but loved the pickled slaw. Making rice paper rolls with a toddler is not a stress free event so I’d recommend saving this for a lazy Saturday afternoon. Or use it as a mid-week dinner as a bahn mi style on a Vietnamese roll with some marinated chicken pieces and fresh cos lettuce.