Kohlrabi & Carrot Slaw With Smoked Tuna

This crunchy and smoky slaw has been on repeat at the farm this past week for quick lunches with the crew. It's perfect for a light meal or even better when added to a piece of sourdough toast for a bit of crostini action. It’s delicious and a breeze to whip up. If you can’t find smoked albacore tuna, you can use regular tuna.

Ingredients

• 2 carrots, julienned
• 1 kohlrabi, peeled and julienned
• 1/2 small red onion, thinly sliced
• 1/3 cup full-fat plain yogurt
• Splash of red wine vinegar
• 5 ounces smoked albacore tuna (or regular)
• Hefty pinch of salt
• Drizzle of extra virgin olive oil
• Freshly ground black pepper
• 1/4 cup minced parsley

Directions

1. Prepare the Vegetables
   
   • Julienne the Carrots and Kohlrabi: Cut the carrots and kohlrabi into thin matchstick pieces using a julienne peeler or a sharp knife. This ensures a uniform texture and quick marination.
   • Slice the Onion: Thinly slice half of a small red onion. This adds a bit of sharpness and color to the slaw.
2. Mix the Vegetables
   
   • Combine in a Large Bowl: Place the julienned carrots, kohlrabi, and sliced red onion in a large mixing bowl. Season with a hefty pinch of salt and a few freshly ground black pepper grinds. Toss to combine.
3. Prepare the Dressing
   
   • Combine Ingredients: In a smaller bowl, combine the full-fat plain yogurt, a splash of red wine vinegar, and a drizzle of extra virgin olive oil. Mix well until smooth.
   • Add the Tuna: Break the smoked albacore tuna into chunks and add it to the yogurt mixture. Stir to combine evenly.
   • Season: Add a hefty pinch of salt and more freshly ground black pepper to the dressing. Mix thoroughly to ensure the flavors are well distributed.
4. Combine and Toss
   
   • Mix with Vegetables: Pour the yogurt-tuna dressing over the vegetables in the large bowl. Toss well to coat all the veggies with the dressing.
   • Add Parsley: Add the minced parsley to the slaw and toss again to distribute the herbs evenly.
5. Adjust Seasonings
   
   • Taste and Adjust: Taste the slaw and adjust the seasoning as needed. If desired, add more salt, pepper, or vinegar to balance the flavors.
6. Serve
   
   • Plate the Slaw: Serve the kohlrabi and carrot slaw immediately or refrigerate for a few hours to allow the flavors to meld together.
   • Optional Serving Suggestions: For a light meal, serve the slaw alone or atop a piece of toasted sourdough bread for a delightful crostini. It pairs well with a simple green salad or a bowl of soup.

Additional Tips

• Storage: Any leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making it even tastier the next day.
• Variations: You can add other vegetables such as julienned bell peppers or cucumbers for extra crunch and color.
• Herb Substitutions: Fresh cilantro or dill would also work well in this slaw if you don't have parsley.
• Make-Ahead: You can prepare the vegetables and dressing separately a day in advance. Combine just before serving to keep the slaw fresh and crunchy.

Enjoy this refreshing and flavorful Kohlrabi & Carrot Slaw With Smoked Tuna, perfect for any meal!